Wheat Free Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs are a classic protein-packed staple, but pairing them with a vibrant, herb-forward salsa verde takes them somewhere genuinely exciting. The sauce comes together with fresh flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and a generous pour of extra-virgin olive oil — bright, punchy, and deeply satisfying. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress involved; it's just clean, whole food cooking from start to finish. The ice bath trick ensures perfectly set whites and creamy yolks every time, giving you that ideal texture before the sauce even hits the plate. Spooned generously over halved eggs, the salsa verde soaks into the cut sides and makes each bite feel far more elevated than the effort required. This is the kind of recipe that works equally well as a quick snack, a light lunch, or an impressive addition to a spread when you want something that looks like you tried harder than you did.
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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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