Eggs with Pine-Nut Sauce
Photography: chris court
Martha Stewart Living, March 2013
- Prep Time 20 minutes
- Total Time 45 minutes
Yield Makes 18 egg halves
- 1/3 cup pine nuts, plus more for garnish
- 2 tablespoons plus 1 teaspoon white vinegar, divided
- 1 tablespoon honey
- Coarse salt and freshly ground pepper
- 1/3 cup chopped inner celery stalks with leaves, plus more for garnish
- 1/4 cup lightly packed fresh mint leaves
- 1 tablespoon water
- 9 large eggs, at room temperature
- Combine pine nuts, 2 tablespoons vinegar, honey, and 1/2 teaspoon each salt and pepper in a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and let simmer 1 minute. Let cool, then transfer mixture to a food processor. Add remaining teaspoon vinegar, the celery and mint, and 1 tablespoon water and pulse until smooth, about 1 minute. Transfer to a bowl.
- Place eggs in a large saucepan, cover with 2 inches water, and bring to a boil over high heat. Remove from heat, cover, and let stand 5 minutes. Drain eggs and transfer to a bowl of ice water. Let stand 2 minutes. Peel and cut each in half lengthwise. Top with sauce and garnish with pine nuts and celery. Sauce can be made 1 day ahead and refrigerated in an airtight container; remove from refrigerator 30 minutes before serving. Eggs can be boiled 1 day ahead and refrigerated, unpeeled.
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