quick pickled red onions
- 2 cloves garlic, minced
- 3 tablespoons sugar
- 1 ½ tablespoons kosher salt
- 2 teaspoons black peppercorns
- 1 ½ teaspoons dried, minced onion
- 1 teaspoon coriander seeds
- 1 ¼ cups white vinegar
- 2 heaping cups thinly sliced red onion (from about 1 large red onion)
- 12 large eggs
- ¾ cup mayonnaise
- 12 anchovy fillets packed in oil, drained
- 3 caperberries, halved
- dill flowers (or chopped dill)
- oregano flowers (or chopped oregano)
- salt and pepper to taste
For pickled red onion: Place all ingredients, except red onions, into a pot and bring to a boil until sugar and salt dissolves. Pour mixture over bowl with sliced red onions and gently stir. Press onions down with a wooden spoon to completely submerge. Allow mixture to sit for about 1 hour. Transfer mixture to a nonreactive jar and refrigerate for up to 3 weeks.
Fill a pot with water and bring to a boil over high heat.
Once water is boiling, carefully add eggs and boil for 6 to 7 minutes (to medium boiled).
Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise.
To assemble: Place a small dab of mayo over each medium boiled egg half and top with a slice of pickled red onion. Top half of the eggs with an anchovy fillet and dill flowers (or chopped dill) and the other half of the eggs with caperberries and oregano flowers (or chopped oregano). Lightly season with salt and pepper and serve.
Calories: 185kcalCarbohydrates: 5gProtein: 7gFat: 15gSaturated Fat: 3gCholesterol: 172mgSodium: 1032mgPotassium: 96mgFiber: 1gSugar: 4gVitamin A: 247IUVitamin C: 1mgCalcium: 40mgIron: 1mg