Turmeric Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs might sound simple, 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 hit of lemon zest and juice — all brought together with good extra-virgin olive oil into a loose, spoonable condiment that's punchy and bright. Many store-bought sauces and spice blends sneak in golden-hued additives, so making your own from scratch here means you stay completely in control of every ingredient. The whole recipe comes together with minimal effort: a stovetop boil, a quick ice bath, and a few minutes of fine chopping. Spooned generously over halved eggs, the salsa verde soaks into the whites and plays beautifully against the creamy yolk. It works as a protein-packed snack, a light lunch, or an impressive appetizer that looks far more involved 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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