Macadamia Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs might sound simple, but pairing them with a vibrant, herb-forward salsa verde turns them into something genuinely crave-worthy. The sauce is built from fresh flat-leaf parsley, briny capers, shallot, garlic, and a bright hit of lemon zest and juice, all brought together with good extra-virgin olive oil. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. The salsa verde comes together while the eggs rest in their ice bath, which means the whole thing is ready in under 20 minutes with minimal cleanup. Spooned generously over halved eggs, the sauce is tangy, a little punchy, and deeply savory — the kind of combination that makes a humble protein feel like a proper dish. It works beautifully as a snack, a light lunch, or a Whole30-compliant appetizer that actually impresses people.
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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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