Hard Boiled Eggs with Olive Oil and Pickled Shallots

Hard Boiled Eggs with Olive Oil and Pickled Shallots
  • 6 eggs, boiled and peeled ( see notes)
  • generous pinch salt
  • a couple twists fresh cracked pepper
  • 12  tablespoons Koroneiko olive oil
  • 1 tablespoon fresh chopped herbs- Italian parsley, dill, cilantro, basil or tarragon

Pickled Shallots:

  • 1 Shallot thinly sliced
  • 1/4  cup water
  • ¼  cup red wine vinegar
  • ½  teaspoon salt
  • ½  teaspoon sugar or honey


  1. Make the pickled shallots. Thinly slice the shallot and place in a small pot with water, vinegar, salt, sugar. Bring to a simmer, stir until sugar and salt are dissolved, remove from heat and set aside.
  2. Boil and peel eggs. Slice in half and arrange on a platter.
  3. Season with salt, pepper and drizzle with olive oil.
  4. Scatter fresh herbs over the eggs.
  5. Top with pickled shallots.
  6. Serve these warm or chilled.






Recipe adapted from Feasting at Home

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