- 6 eggs
- 2 golden shallots, thinly sliced
- 2 tbsp aïoli
- 1½ tbsp coarsely chopped dill
- 1 tbsp capers
- 2 tsp lemon juice, or to taste
- To serve: dill pickles
- 1Cook eggs in a saucepan of boiling water until just hard-boiled (7-8 minutes). Drain, refresh, peel, coarsely chop and combine with remaining ingredients in a bowl. Season to taste and mix well. Serve on <b><a href="/recipes/recipe-search/masterclass/2012/8/poppy-seed-bagels/">bagel halves</a></b> with dill pickles.