• 4 Ratings

A simple sauce made with pine nuts, vinegar, honey, celery, and mint is all you need to dress up hard-cooked eggs. The best part? Both components can be prepared a day in advance.



Ingredient Checklist


Instructions Checklist
  • 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.


4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0