Ingredients
1/3 cup pine nuts, plus more for garnish
2 tablespoons plus 1 teaspoon white vinegar, divided
1 tablespoon honey
Coarse salt and freshly ground pepper
1/3 cup chopped inner celery stalks with leaves, plus more for garnish
1/4 cup lightly packed fresh mint leaves
1 tablespoon water
9 large eggs, at room temperature
Preparation
Combine pine nuts, 2 tablespoons vinegar, honey, and 1/2 teaspoon each salt and pepper in a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and let simmer 1 minute. Let cool, then transfer mixture to a food processor. Add remaining teaspoon vinegar, the celery and mint, and 1 tablespoon water and pulse until smooth, about 1 minute. Transfer to a bowl.
Place eggs in a large saucepan, cover with 2 inches water, and bring to a boil over high heat. Remove from heat, cover, and let stand 5 minutes. Drain eggs and transfer to a bowl of ice water. Let stand 2 minutes. Peel and cut each in half lengthwise. Top with sauce and garnish with pine nuts and celery. Sauce can be made 1 day ahead and refrigerated in an airtight container; remove from refrigerator 30 minutes before serving. Eggs can be boiled 1 day ahead and refrigerated, unpeeled.
