Sesame 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 a generous pour of extra-virgin olive oil — all ingredients that are naturally free from sesame in any form. That matters more than it might seem, since many store-bought condiments and sauces sneak in sesame oil or tahini, making a simple egg dish surprisingly tricky to navigate. Making the salsa verde from scratch here means you stay in complete control of every ingredient without sacrificing any flavor. The technique is straightforward — a gentle boil, a quick ice bath, and a few minutes of chopping — and the payoff is a plate that looks impressive and tastes even better. Whether you're eating Whole30 or just craving something clean and satisfying, this is the kind of recipe that earns a permanent spot in your weekly rotation.
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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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