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Boiled Eggs with olive oil, herbs & pickled shallots

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

Description

A quick and easy recipe for 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

  • 6 eggs, boiled and peeled ( see notes)
  • generous pinch salt
  • a couple twists fresh cracked pepper
  • 12  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
  • ¼  cup red wine vinegar
  • ½  teaspoon salt
  • ½  teaspoon sugar or honey

Instructions

  1. 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.
  2. Boil and peel eggs. Slice in half and arrange on a platter.
  3. Season with salt, pepper and drizzle with olive oil.
  4. Scatter fresh herbs over the eggs.
  5. Top with pickled shallots.
  6. Serve these warm or chilled.

Notes

Cooking times -Hard boiled eggs (extra large) take 8 minutes of boiling. Medium boiled eggs take about 4-5 minutes. Very fresh eggs are more challenging to peel and a teaspoon of vinegar and salt to the boiling water is said to help.


Nutrition

  • Serving Size: 1 egg
  • Calories: 175

Keywords: quick deviled eggs, boiled eggs, hard boiled eggs with herbs, how to make hard boiled eggs, egg recipes for potlucks, easy egg recipes, simple egg recipes

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