Peanut 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 good extra-virgin olive oil — it's punchy, fresh, and a little addictive. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress involved. The whole thing comes together with simple technique: a careful boil-and-rest method for perfectly set eggs, an ice bath to lock in that tender texture, and a quick hand-chop of the herbs to build a loose, spoonable sauce. Spooned generously over halved eggs, the salsa verde soaks into the whites just enough to make every bite deeply flavorful. It works as a protein-packed snack, a light lunch, or an impressive starter that looks far more effort-intensive than it actually is.
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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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