While in almost every other situation I like a 7-minute egg, here I want one that’s more well done.
Ingredients
- ¼ cup chopped pepperoncini
- ¼ cup thinly sliced cornichons
- 1 tablespoon capers, rinsed
- ¼ cup extra-virgin olive oil
- ½ cup (packed) chopped fresh dill
- ½ teaspoon kosher salt
- 8 Perfect 9- or 10-Minute Eggs, quartered
- Crackers, for serving
How to Make It
- In a medium bowl, stir together the pepperoncini, cornichons, capers, olive oil, dill, and salt.
- Arrange the quartered eggs on crackers and spoon the pickle mixture on top.
- Or, if you’re packing this salad into a jar, put the eggs in the jar first, spoon the pickle mixture over the top, and pack the crackers separately.