Paraben Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs are one of those humble, reliable foods that can feel a little boring on their own — but this version is anything but. The real star is the bright, herbaceous salsa verde spooned right over the top, made from scratch with fresh parsley, capers, shallot, garlic, lemon zest, and good olive oil. Every ingredient is whole, recognizable, and free from the synthetic preservatives and additives that show up in so many store-bought condiments and sauces. That matters a lot when you're being careful about what goes into your body, because even something as simple as a jarred sauce can carry unwanted chemical extras. Making the salsa verde yourself takes only minutes and the payoff is enormous — it's tangy, a little briny, and just herby enough to make each bite feel genuinely exciting. The technique for the eggs is equally thoughtful, using the rest-in-hot-water method followed by an ice bath to nail that perfectly set, creamy yolk every time. It's a clean, satisfying dish that works as a snack, a light meal, or an impressive addition to any spread.
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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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