Herby Feta Egg Salad

Mince the shallot and add to a medium bowl.

Juice the lemon to yield 2 tablespoons of juice, then pour over the minced shallots and set aside to pickle for 30 minutes.

Bring a large pot of water to a boil over high heat. Once boiling, add the eggs and set a timer for 10 minutes.

Drain the eggs and immediately transfer to an ice bath or rinse with cold water. Peel and quarter the eggs into wedges and set aside.

Toast the coriander seeds in a small skillet over medium-low heat until fragrant, about 3 to 5 minutes. Transfer to a cutting board, smash with the side of a knife, and roughly chop.

Add the toasted and chopped coriander seeds to the pickled shallots.

Finely chop the dill and parsley leaves and add them to the pickled shallots along with the capers, mayonnaise, dijon mustard, and kosher salt.

Fold in the quartered eggs and crumbled feta. Season with freshly cracked black pepper to taste and serve on toasted sourdough.