Yields: 3 to 4 servings | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
INGREDIENTS
- ½ shallot
- 1 lemon
- 8 large eggs
- 1 teaspoon coriander seeds
- ¼ cup fresh dill, loosely packed
- ¼ cup fresh flat-leaf parsley, loosely packed
- 3 teaspoons capers
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 ¼ teaspoons kosher salt
- ¼ cup (2 to 3 ounces) crumbled feta
- Freshly cracked black pepper, to taste
- Sourdough, toasted, for serving
DIRECTIONS
- Mince the shallot and add to a medium bowl. Juice the lemon to yield 2 tablespoons of juice, then pour over the minced shallots. Set aside to pickle for 30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Once boiling, add the eggs and set a timer for 10 minutes.
- Drain the eggs and immediately transfer to an ice bath (or rinse with cold water). Peel and quarter the eggs into wedges and set aside.
- Add the coriander seeds to a small skillet over medium-low heat. Toast the seeds until fragrant, about 3 to 5 minutes. Transfer the seeds to a cutting board, smash with the side of a knife, and roughly chop. Add the seeds to the pickled shallots.
- Finely chop the dill and parsley leaves, then add them to the pickled shallots along with the capers, mayo, dijon mustard, and salt.
- Crumble the feta into the bowl and add a few cracks of black pepper to taste. Add the eggs and toss to combine, then spoon over toasted sourdough.
