Hard boiled eggs are a versatile and nutritious snack that can be enjoyed any time of the day. They are also easy to make and store in the fridge for up to a week. But if you want to take your hard boiled eggs to the next level, try this simple recipe that adds some extra flavor and texture with olive oil, fresh herbs and pickled shallots.
Ingredients
- 6 eggs
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh herbs (such as parsley, dill, basil or cilantro)
- Salt and pepper to taste
- 1/4 cup of thinly sliced shallots
- 2 teaspoons of honey
- 1/4 cup of white wine vinegar
- A pinch of salt
Instructions
- To make the pickled shallots, combine the honey, vinegar and salt in a small saucepan and bring to a boil. Remove from heat and add the shallots. Let them sit for at least 15 minutes or up to an hour.
- To make the hard boiled eggs, bring a pot of water to a boil and add a tablespoon of olive oil. This will help the shells peel off easily later. Carefully lower the eggs into the boiling water with a spoon and reduce the heat to a gentle simmer. Cook for 8 minutes for fully cooked eggs or 4 ½ minutes for medium-soft yolks.
- Drain the eggs and transfer them to a bowl of ice water to stop the cooking process. Peel them under running water and cut them in half.
- Arrange the eggs on a platter and sprinkle with salt and pepper. Drizzle with the remaining olive oil and scatter the fresh herbs over them. Top with the pickled shallots and serve or refrigerate until ready to eat.
Enjoy this simple yet satisfying dish that can be eaten as a snack, breakfast, lunch or dinner. You can also customize it with your favorite herbs and spices or add some cheese or nuts for extra protein and crunch.
