MSG Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs get a serious upgrade here, paired with a bright, herbaceous salsa verde that makes them feel like something you'd order at a nice restaurant. The sauce comes together with fresh flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and good olive oil — every ingredient is whole and recognizable, which is exactly the point. Store-bought condiments and jarred sauces are notorious for sneaking in additives and flavor enhancers, so making your own salsa verde from scratch puts you fully in control of what's on your plate. The technique is simple: finely chop the parsley until it's almost paste-like, then stir in the remaining ingredients and let the olive oil bring it all together into a loose, spoonable sauce. Spooned generously over halved eggs, it delivers a punch of freshness and acidity that transforms a humble protein into something genuinely craveable. This works beautifully as a snack, a light lunch, or a starter that looks far more impressive than the effort required.
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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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