Hard-Boiled Eggs with Herbs & Pickled Shallots

These simple hard-boiled eggs are sprinkled with salt and pepper,  fresh herbs and pickled shallots, and drizzled with olive oil. An easy make-ahead brunch or appetizer recipe that is perfect for gatherings and potlucks. Think of these like deviled eggs but made in half the time!

I come into the peace of wild things who do not tax their lives with forethought of grief. I come into the presence of still water. And I feel above me the day-blind stars waiting with their light. For a time I rest in the grace of the world, and am free.
~Wendell Barry~

Here’s a quick and easy way to use up all your Easter Eggs this week, or a simple way to prepare eggs for a group when short on time. These can be served warm or made ahead and chilled – perfect for brunch, potlucks, gatherings, or as a midweek snack. Think of this as a lighter and simpler way to make deviled eggs.  No scooping out of the yolks, no adding of mayo.  Fast and easy.

And guess what? They are steamed, rather than boiled. 🙂

Cook the eggs. Instead of boiling the eggs, try steaming them! Place eggs over a steamer basket, with an inch of water underneath, bring to a boil, cover, and steam over medium-low heat for 12 minutes.

Peel them under cold running water, and slice them in half.

Place them on a platter or serving dish.

Sprinkle with salt and pepper, then drizzle with olive oil.

Top them with fresh herbs- Italian parsley, dill, chives, basil, or cilantro – take your pick.

Top the hard-boiled eggs with the quick-pickled shallots.  You can make these while the eggs boil- they are super fast! See the recipe notes.

Serving hard-boiled eggs

Place them on a platter and refrigerate until ready to serve.

Storing hard-boiled eggs

Leftovers will keep up to three days in an airtight container in the refrigerator, but these are best served within 24 hours as they can discolor.

More favorite egg recipes!

The Best Deviled Eggs

Vegan Eggs Benedict

Moroccan Eggs with Harissa Yogurt

Avocado Egg Salad

Baked Eggs

Hard Boiled Eggs with Herbs and Shallot

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 12
• Cook Time: 15
• Total Time: 27 minutes
• Yield: 8
• Category: Breakfast, brunch, potlucks
• Method: stove-top
• Cuisine: Pacific Northwest
• Diet: Vegetarian

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Description

A quick and easy recipe for Hard-Boiled Eggs with olive oil, herbs and pickled shallots that can be served warm or made-ahead and chilled- perfect for brunch, potlucks and gatherings!

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Ingredients

Units USM

• 6 eggs, steamed and peeled ( see notes)
• generous pinch salt
• a couple twists fresh cracked pepper
• 1–2 tablespoons olive oil
• 1 tablespoon fresh chopped herbs- italian parsley, dill, cilantro, basil or tarragon

Pickled Shallots:

• 1 Shallot thinly sliced
• 1/4 cup water
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar or honey

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Instructions

1. Hard-boil the eggs. Place a steamer basket inside a sauce pan or pot, with one-inch of water underneath. Place eggs in the steamer basket, bring to a boil, cover and simmer on medium-low heat for 12 minutes. Peel under cold running water.
2. While the eggs are cooking, make the pickled shallots. Thinly slice the shallot and place in a small pot with water, vinegar, salt, sugar. Bring to a simmer, stir until sugar and salt are dissolved, remove from heat and set aside.
3.  Slice the eggs in half and arrange on a platter.
4. Season with salt, pepper and drizzle with olive oil.
5. Scatter fresh herbs over the eggs.
6. Top with pickled shallots.
7. Serve these warm or chilled.

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Notes

You can hard-boil the eggs ahead and refrigerate for up to 4 days before assembling the recipe. Leftovers will keep 3 days in the fridge, but may discolor after 24 hours.

Nutrition

• Serving Size: ½ egg
• Calories: 47
• Sugar: 0.2 g
• Sodium: 229.6 mg
• Fat: 3.6 g
• Saturated Fat: 1 g
• Carbohydrates: 0.6 g
• Fiber: 0.1 g
• Protein: 3.2 g
• Cholesterol: 93 mg