These eggs get a punch from briny capers, pickled red onions, anchovy, and fresh herbs. When topped with fresh uni and salmon roe, they become otherworldly.
Ingredients
For the pickled red onion
1-1/2 cups apple-cider vinegar
3/4 cup granulated sugar
1-1/2 Tbs. black peppercorns
1 Tbs. fennel seeds
1 Tbs. caraway seeds
2 tsp. yellow mustard seeds
6 bay leaves
2 medium cinnamon sticks
2 Tbs. kosher salt
1 large red onion, thinly sliced lengthwise
For the eggs
8 large eggs, at room temperature
1/2 cup mayonnaise, preferably Japanese style, such as Kewpie
3 Tbs. capers, drained, rinsed, and finely chopped
1 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh tarragon
1 tsp. anchovy paste
1/2 tsp. Dijon mustard
1/2 tsp. piment d’Espelette; more to taste
3 oz. uni, lightly spread with the side of a knife until smooth
Fine sea salt
1 oz. salmon roe, for garnish
Instructions
Pickle the onion
In a medium saucepan, combine the vinegar, sugar, peppercorns, fennel seeds, caraway seeds, mustard seeds, bay leaves, cinnamon, and salt with 1/2 cup water. Bring to a boil over high heat, reduce to a simmer, stirring occasionally, until the sugar and salt dissolve, about 5 minutes. Put the onion in a medium bowl, and pour the mixture through a strainer over the onion. Let sit to soften, about 1 hour.
Store in the refrigerator in an airtight container for up to 3 weeks (be sure the onion is submerged in the pickling liquid).
Make the eggs
Fill a large bowl with ice water; set aside.
Bring a medium pot of water to a boil over high heat. Add the eggs and reduce heat to maintain a steady boil. Cook for 7 minutes. Drain and immediately transfer the eggs to the ice water. Let cool completely.
In a medium bowl, combine the mayonnaise, capers, 3 Tbs. of the pickled onions, 1 Tbs. of the pickling liquid, parsley, tarragon, anchovy paste, mustard, and piment d’Espelette. Add the uni and gently fold to combine. Season to taste with salt and additional piment d’Espelette.
Peel the eggs, cut in half lengthwise, transfer to a serving platter, and top with the uni-mayonnaise mixture. Garnish with the roe and serve.