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Relish Tray With D.I.Y. Eggs

['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']

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.

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