You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.
Ingredients
8 Servings
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 ½” thick. Arrange on a platter and top with parsley and shallot mixture.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 185 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 7 Sodium (mg) 65
