High Fructose Corn Syrup Free Whole30 Hard-Boiled Eggs with Salsa Verde

Total time30 min

Prep time10 min

Cook time15 min

High Fructose Corn Syrup Free Whole30 Hard-Boiled Eggs with Salsa Verde

Hard-boiled eggs are a classic high-protein snack, but pairing them with a vibrant, herb-forward salsa verde takes them somewhere genuinely exciting. The sauce comes together from fresh parsley, briny capers, shallot, garlic, lemon zest, and good olive oil — every single ingredient is whole and recognizable, with no sweeteners or processed additives hiding anywhere on the label. That matters more than it sounds, because condiments and jarred sauces are notorious for sneaking in corn syrup derivatives even when you least expect them. Making the salsa verde yourself means you control exactly what goes into it, and the result is honestly better than anything you'd find in a bottle anyway. The combination of bright lemon, savory capers, and grassy parsley spooned over creamy egg halves is bold, fresh, and satisfying in a way that feels more like a restaurant appetizer than a quick snack. The technique for the eggs — brought to a boil, then pulled off the heat to finish gently — gives you that perfectly set but still tender yolk every time. Whether you're meal-prepping for the week or putting together a last-minute plate to share, this one punches well above its weight.

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Ingredients

4 servings

For the eggs

8 large eggs
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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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