Name: Eggs with Pickled Shallot and Parsley
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

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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

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.

TagsEgg Shallot Vegetable Parsley Herbs & Spices Starter Breakfast Brunch Dinner Dairy Free Gluten Free Nut Free Vegetarian Keto Easy Quick 5 Ingredients or Fewer 30 Minutes or Less Pickle & Preserve Bon Appétit

Recipe notes

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