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.
Recipe notes
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