Xanthan Gum Free Whole30 Hard-Boiled Eggs with Salsa Verde

Total time30 min

Prep time10 min

Cook time15 min

Xanthan Gum 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 finely chopped flat-leaf parsley, briny capers, shallot, garlic, lemon zest, and a generous pour of extra-virgin olive oil — every ingredient is whole and real, with absolutely nothing processed or stabilized hiding in the mix. That means no gums, no thickeners, no additives of any kind, just a loose, spoonable sauce that comes together in minutes and tastes like it took much longer. The bright acidity from fresh lemon juice and the punch of capers cut through the richness of the yolk in the best possible way. It's the kind of dish that works as a quick protein-packed snack, a light lunch, or an impressive appetizer when you fan the halved eggs out on a plate and drape that gorgeous green sauce over the top. The ice bath step ensures perfectly set whites and creamy yolks every single time, so there's no guesswork involved. Clean, bold, and completely satisfying — this one earns a permanent spot in your rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the eggs

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!