Simple, Hard boiled eggs with olive oil, fresh herbs and pickled shallots, a simple, make-ahead brunch or appetizer recipe that is perfect for gatherings and potlucks. Think of these like deviled eggs but in ½ 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.
Here’s a quick and easy way to use up all your Easter Eggs this week, or an simple way to prepare eggs for a group when short on time – Simple Hard Boiled Eggs with olive oil, herbs and pickled shallots. The quick pickled shallots can me made while the eggs are boiling and give them a delicious zesty bite, and capers will do in a pinch. These can either be served warm or made ahead and chilled -perfect for brunch, potlucks and gatherings!
Think of this as a lighter and simpler way to make deviled eggs. No scooping out of the yolks, no adding of mayo. So easy! Simple drizzle and season!
Boil and peel the eggs. Hard boiled extra large eggs take about 8 minutes or simmering time. For a medium-soft yolk, 4 ½ minutes is perfect.
Slice them in half.
Sprinkle with salt and pepper.
Drizzle with olive oil.
Sprinkle fresh herbs.