Ingredients
12 large eggs
2 c. distilled white vinegar
4 tsp. Kosher salt
4 tsp. granulated sugar
2 c. water
1 small beet, thinly sliced into strips
1 small red onion, sliced into thin rings
2 tsp. black peppercorns, plus more for serving
1 tsp. coriander seed
4 fresh bay leaves
1/4 c. mayo
2 tbsp. dill
Flaky salt
Preparation
Step 1Bring 16 cups of water to a boil in a large pot and carefully lower in the eggs. Let simmer for 8 minutes. Transfer to an ice bath to shock, then peel. Place eggs in a glass jar. Step 2Bring vinegar, salt, sugar, and water to a boil. Immediately add beets, onion, peppercorns, coriander, and bay leaf; turn off heat. Let mixture cool slightly, then pour over eggs. Chill in the fridge for at least 3 hours. Step 3Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.
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