Eggs With Pickled Shallot and Parsley Recipe

Eggs With Pickled Shallot and Parsley Recipe

  • 8 large eggs
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 cup finely chopped fresh parsley
  • Flaky sea salt
  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.
  2. Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
  3. Drain shallots and toss in a small bowl with parsley; season with salt.
  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.
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