Oats Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs might sound humble, 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 a generous pour of extra-virgin olive oil. Every ingredient is whole, recognizable, and naturally free from grains of any kind — no hidden fillers, no processed condiments, nothing to second-guess. That makes this an easy win for anyone navigating a grain-free reset without wanting to sacrifice bold flavor. The technique is simple too: a gentle boil, a quick ice bath, and a few minutes of chopping are all it takes. Spooned over halved eggs, the salsa verde soaks into the whites just enough to make every bite herby, tangy, and a little addictive. It works equally well as a protein-packed snack, a light lunch, or an impressive appetizer that comes together with almost no 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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