Relish Tray With Diy Eggs Recipes

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THE BEST RELISH TRAY



The Best Relish Tray image

Welcome to the ultimate guide for making beautiful, family-friendly, and flavorful relish trays that everyone will rave about. And, discover creative and modern ideas for quickly putting together unique relish trays for parties and special occasions.

Provided by Sharon Rigsby

Categories     Appetizer     Side Dish

Time 15m

Number Of Ingredients 12

10 oz greek pitted mixed olives
1 pkg garlic parmesan toasted french rounds
1 cup pimento cheese
3 oz parmesan cheese crisps
6 oz stuffed green olives
10 oz hot cherry peppers
1 cup marinated mushrooms
8 oz pickled green beans
8 oz pickled carrots
4 oz cornichons or sweet gherkins
8 oz pickled okra
2 cups boiled peanuts

Steps:

  • Drain all of the marinated or pickled ingredients and arrange on relish trays.
  • Serve immediately or cover and store in the refrigerator until ready to serve.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 680 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

RELISH TRAY WITH D.I.Y. EGGS



Relish Tray With D.I.Y. Eggs image

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Provided by Claire Saffitz

Yield Serves 8

Number Of Ingredients 17

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

Steps:

  • 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.
  • Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
  • 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.
  • 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.

RELISH TRAY



Relish Tray image

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Provided by Anna Stockwell

Categories     Christmas     Carrot     Pickles     Hors D'Oeuvre     Radish     Olive     Celery     Quick & Easy     Dinner     Entertaining     Side

Number Of Ingredients 5

1/2 recipe Quick Pickled Carrots
5 celery stalks, cut into 4"-5" logs
1 bunch radishes, halved if large
1 cup cornichons, drained
1 cup pitted black olives, drained

Steps:

  • Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

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  • 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 ½ cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
  • Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
  • 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.
  • 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.

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