BHA & BHT Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs are a snack-time staple, but pairing them with a vibrant, herb-forward salsa verde takes them somewhere genuinely exciting. The sauce is built from fresh flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and a generous pour of extra-virgin olive oil — every single ingredient is whole and recognizable, which is exactly the point. For anyone navigating preservative-free eating, store-bought condiments and jarred sauces are often the trickiest category, loaded with additives that are easy to miss on a label. Making the salsa verde from scratch here sidesteps all of that, and it comes together in the time it takes the eggs to cool in their ice bath. The result is a bright, punchy sauce with a little heat from optional red pepper flakes that makes even a simple halved egg feel like something you'd order at a restaurant. It works beautifully as a protein-packed snack, a light lunch, or an elegant appetizer when you want something impressive without a lot of effort.
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Learn more →Ingredients
4 servings
For the eggs
- 8 large eggs
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp capers, drained and roughly chopped
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- 2 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- 2
While the eggs rest, prepare an ice bath in a mixing bowl. After 12 minutes, transfer the eggs to the ice bath and let them cool for at least 5 minutes until fully chilled.
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