Gelatin Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs are one of those effortless, protein-packed staples that never get old, but pairing them with a vibrant, herb-forward salsa verde takes them somewhere genuinely exciting. The sauce comes together with fresh flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and good olive oil — all real, whole ingredients that you can feel confident about. Many store-bought condiments and jarred sauces sneak in thickeners or stabilizers that can be a concern, but this one is made entirely from scratch so you know exactly what's in it. The brightness of the lemon and the punch of the capers cut through the richness of the yolk in the best possible way. It's the kind of dish that looks impressive on a plate but comes together with minimal effort and a sharp knife. Serve it as a snack, a light lunch, or a crowd-pleasing appetizer — the salsa verde is so good you'll want to spoon it over everything else on the table too.
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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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