Directions

In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the minced shallot and the olive oil. Season with salt and pepper. Set aside.

Separate the yolks and whites from the hard boiled eggs. Press them through a potato ricer, separately.

Using a mandoline, carefully shave each Brussels sprout, holding on the stem end. A Teflon glove is a good idea to protect your hand. Toss the shaved Brussels sprouts with the vinaigrette and transfer it to a serving bowl. Top with the egg whites, followed by the yolks and almonds. Serve.