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Epicurious

Eggs with Pickled Shallot and Parsley

1.3

(1)

This image may contain Dish Food Meal Platter Art Pottery Porcelain and Lunch
Photo by Jeremy Liebman

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

Recipe information

  • Yield

    8 servings

Ingredients

8 large eggs
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 cup finely chopped fresh parsley
Flaky sea salt

Preparation

  1. Step 1

    Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.

    Step 2

    Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.

    Step 3

    Drain shallots and toss in a small bowl with parsley; season with salt.

    Step 4

    Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.

TagsEggShallotVegetableParsleyHerbs & SpicesStarterBreakfastBrunchDinnerDairy FreeGluten FreeNut FreeVegetarianKetoEasyQuick5 Ingredients or Fewer30 Minutes or LessPickle & PreserveBon Appétit

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