Hard Cooked Eggs, Lime Aioli and Dukkah

Course Appetizers

Ingredients in this Recipe

1 2 teaspoons coarse brown mustard (optional)
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon flaky sea salt
1 teaspoon water
2 heaping tablespoons raw sesame seeds
2 tablespoons lightly roasted pumpkin seeds (or, more traditionally,¼ cup hazelnuts, toasted and skins removed, or roasted garbanzos)
2 teaspoons lime juice
Aioli, to taste
THE DUKKAH:
Thin baguettes of French, sourdough or artisanal bread
Yolk of one large egg, which is at room temperature (This is an important detail.)
½ 1 teaspoon minced garlic
½ cup of tasty olive oil (I’m partial to the California arbequinas.)
½ teaspoon salt

See Full Recipe at Food52