12
eggs
2
small onions, finely chopped
1
ounce (25 grams) roasted almonds, finely chopped
2
tablespoons mayonnaise
5
pitted dates
Pinch
each of pepper, salt, celery seeds, caraway, summer savory, and
safflower
½
tablespoon garum
1⅛
teaspoon mustard
½
tablespoon olive oil
1
tablespoon dill relish
½
cup defrutum
¼
tablespoon dill weed
Paprika,
to taste (optional)
- Boil eggs until hard boiled. Peel eggs carefully under running cold water (you want them to be as perfect as possible). Slice eggs in half lengthwise. Scrape all the yolks into a bowl and mash them into a paste.
- Stir onions, almonds, mayonnaise, dates, and spices into yolk paste. Add garum, mustard, oil, dill relish, defrutum, and dill weed. Mix well. Place empty egg whites on a serving dish and scoop egg filling mixture into each egg half. Garnish: sprinkle the top of each egg with paprika.
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