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!
Ingredients
Units
- 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
- 1 Shallot thinly sliced
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar or honey
Instructions
- 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.
- 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.
- Slice the eggs in half and arrange on a platter.
- Season with salt, pepper and drizzle with olive oil.
- Scatter fresh herbs over the eggs.
- Top with pickled shallots.
- Serve these warm or chilled.
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
