Ingredients

• 1/2 bunch dill, large stems removed, divided
• 6 teaspoons coriander seeds, divided
• 6 teaspoons fennel seeds, nigella seeds, or mustard seeds, divided
• 2 Fresno chiles, thinly sliced
• 2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and/or peeled beets)
• Kosher salt
• 2 cups apple cider vinegar
• 1/3 cup light agave nectar
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground turmeric
• Pinch of cayenne pepper
• 8 large eggs, room temperature
• 8 ounces black Cerignola olives
• 1 cup smoked almonds
• Flaky sea salt

Instructions

1. Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
2. Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
3. Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
4. Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.