10eggs, at room temperature80 gmgood-quality whole-egg mayonnaise1golden shallot, finely chopped1 tspsalted baby capers, rinsed, drained, finely chopped½ tspDijon mustard½ tspcayenne pepper, or to tasteTo taste:TabascoCelery and coriander salt1 cup (loosely packed)inner pale celery leaves½ tspcoriander seeds40 gm (¼ cup)sea salt flakes
For celery and coriander salt, preheat oven to 120C. Scatter celery leaves on an oven tray and roast until crisp (15-20 minutes), then set aside to dry and cool completely. Meanwhile, dry-roast coriander seeds until fragrant (1 minute), and coarsely crush in a mortar and pestle. Add salt and celery leaves, set aside. Celery salt will keep in an airtight container for a week.
Bring a large saucepan of water to the simmer over medium heat, add eggs and stir occasionally until hard-boiled (10 minutes). Refresh under cold running water, then peel, halve lengthways and carefully remove yolk with a teaspoon. Place eggs on a tray lined with absorbent paper, cover with plastic wrap and refrigerate until required.
Press yolks through a fine sieve with a spatula into a bowl. Combine with remaining ingredients, season to taste, then carefully fill eggwhite halves with mixture. Scatter with celery leaves and coriander salt and serve.