Whole 30 Whole30 Hard-Boiled Eggs with Salsa Verde
Hard-boiled eggs might sound humble, but pair them with a vibrant, herb-forward salsa verde and you've got something that feels genuinely special. The sauce comes together from fresh flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and a generous pour of extra-virgin olive oil — all ingredients that are completely compliant and, more importantly, absolutely delicious. One of the trickier parts of eating this way is finding sauces and condiments that don't sneak in sugar, soy, or other off-plan additives, and making your own salsa verde from scratch solves that problem entirely. The technique is simple: perfectly cooked eggs chilled in an ice bath, then halved and blanketed in that loose, spoonable green sauce. A pinch of red pepper flakes adds just enough heat to keep things interesting. This recipe serves four and works beautifully as a protein-packed snack, a light lunch, or an impressive appetizer that nobody will guess took under thirty minutes to pull off.
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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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