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Eggs with Pickled Shallot and Parsley

Eggs with Pickled Shallot and Parsley

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You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.


  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 cup finely chopped fresh parsley

Recipe Preparation

  • 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.

  • Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.

  • Drain shallots and toss in a small bowl with parsley; season with salt.

  • 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.

Nutritional Content

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) 65Reviews Section

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Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. They are delicious both seasoned simply and matched with all kinds of flavors. For instance, a combination of pickled beets and green apple provides a tangy-sweet crunch, while garlic, Parmesan, fresh basil, and salami bring to mind -- and taste buds -- a classic Italian antipasto. In a Japan-inspired version, scallions, sesame oil, and chopped seaweed balance nuttiness and onion against the brininess of the sea.

Pressing the yolks through a sieve makes for an especially smooth, fluffy filling. You can use a dinner spoon to fill the eggs, a pastry bag fitted with a ½-inch tip, or a makeshift pastry bag fashioned from a plastic bag with one corner snipped.

¾ teaspoon fresh lemon juice

2 tablespoons very finely chopped shallot (optional)

3 tablespoons very finely chopped celery (optional)

Paprika or finely chopped parsley or chives, for garnish

In a medium saucepan, place the eggs in a single layer and cover with cool water by about 1 inch. Set the pan over medium-high heat and bring just barely to a boil. As soon as the first bubbles break the surface of the water, turn off the heat, cover the pan, and rest the eggs for 10 minutes.

Meanwhile, fill a medium bowl with ice water, and set aside. Drain the hot water from the saucepan, sharply shake the pan to crack the eggshells all over, and immediately place the eggs in the ice water to stop the cooking. Rest the eggs until they are no longer warm, about 10 minutes, then peel them.

Set a mesh sieve over a medium bowl. Cut the eggs in half, gently remove the yolks, and place them in the sieve. Set the whites aside. With a soup spoon or flexible spatula, press the yolks through the sieve into the bowl (alternatively, you can place the yolks directly in the bowl and mash them well with a fork). Add the mayonnaise, mustard, lemon juice, ¼ teaspoon each salt and pepper, hot pepper sauce, and shallot and celery, if using, and beat until smooth and uniform.

Fill each egg-white half with a portion of the yolk mixture. Arrange the filled halves on a serving plate, sprinkle with paprika, parsley, or chives, and serve at once.

Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

1 Increase the mayonnaise to 5 tablespoons.

2 Omit the mustard and salt.

3 Substitute red wine vinegar for the lemon juice.

4 Add ¼ teaspoon minced garlic, 2 tablespoons finely grated Parmesan, 6 tablespoons finely chopped deli salami, and 2 tablespoons finely chopped fresh basil.

Membrillo is a smooth, firm, sweet-tart quince paste from Spain that is often served with cheese. You can substitute guava paste, a similar product from Latin America. Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

1 Reduce the mustard to ¼ teaspoon and the lemon juice to ½ teaspoon.

3 Use the optional shallot and celery.

4 Add 2 tablespoons very finely chopped membrillo or guava paste and 3 tablespoons finely crumbled blue cheese.

Goat Cheese, Lemon, and Chive Deviled Eggs

Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

1 Reduce the mustard to ¼ teaspoon.

2 Increase the lemon juice to 1 teaspoon.

3 Use the optional celery, but not the optional shallot.

4 Add 1 teaspoon finely grated lemon zest, 2 tablespoons finely chopped chives, and ¼ cup room-temperature fresh goat cheese.

Pickled Beet and Apple Deviled Eggs

Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

1 Omit the hot pepper sauce.

2 Use the optional shallot, but not the optional celery.

3 Add 3 tablespoons each of very finely chopped pickled beet and very finely chopped parsley, and 5 tablespoons of very finely chopped Granny Smith apple.

Tuna and Black Olive Deviled Eggs

These are based loosely on the fabulous tuna and olive eggs served at Oleana in Cambridge. Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

2 Increase the lemon juice to 2½ teaspoons.

3 Use the optional celery, but not the optional shallot.

4 Add ¼ cup very finely chopped canned tuna packed in olive oil, 2 tablespoons very finely chopped scallion (about 2), ¼ cup very finely chopped pitted black olives (about 8), and 2 tablespoons very finely chopped parsley.

Deviled Eggs with Japanese Flavors

Follow the recipe for Classic Deviled Eggs, making the following changes to the yolk mixture:

1 In a medium bowl, cover 1½ tablespoons (about 1/8 ounce) dried wakame seaweed with cold water and rehydrate until tender and about doubled in volume, about 5 minutes. Drain wakame, squeeze dry, chop it very finely, and set aside (you should have about ¼ cup).

2 Omit the mustard, lemon juice, hot pepper sauce, salt, and pepper.

3 Do not use the optional shallot and celery.

4 Add ¾ teaspoon grated fresh ginger, ½ teaspoon each soy sauce and Asian toasted sesame oil, 2 tablespoons very finely chopped scallion (about 2), and the chopped wakame.

Beet-Pickled Hard-boiled Eggs

"I developed this recipe for our opening menu it encapsulates a lot of the flavors we love at Grüner: beets, horseradish, vinegar and pickles. These colorful snacks pack a lot of flavor and are the perfect way to start a meal." -Christopher Israel, Grüner chef/owner


12 hard-boiled eggs, peeled

4 cups beet juice (cook 2 large peeled-and-cubed red beets in 5 cups water until soft approximately 1 cup will evaporate during cooking)

12 yolks (pulled from boiled eggs above)

1 tablespoon prepared horseradish

1 teaspoon salt or to taste

2 teaspoons finely minced shallot

2 teaspoons finely chopped parsley

3 tablespoons finely chopped cornichons

1. Put eggs in a jar. Combine next 6 ingredients, bring to a boil, pour over eggs. Let eggs cool down and then refrigerate for 4 to 6 hours. You can leave them in longer but the whites will get very firm. 2. Remove eggs from jar take out yolks and add them to the next nine ingredients. Mix well and fill eggs. Garnish with freshly grated horseradish and chopped parsley. Yields 6 servings.

2009 Cameron Pinot Bianco Giovanni


Christopher Israel is a two-time winner of The Oregonian's "Restaurant of the Year," for Zefiro in 1990 and Saucebox in 1998. After a six-year break from cooking (serving as associate art director for Vanity Fair in New York City), Israel returned to Portland, and in 2006, he stepped back into the kitchen as executive chef at 23Hoyt, which was subsequently chosen by Esquire as one of the ten best new restaurants in America in 2007.

In December 2009, Israel opened Grüner in Southwest Portland. He describes his seasonal menus as "cozy alpine cuisine."

Green Bean Salad with Pickled Shallots

This simple salad is made with just a handful of ingredients but packs a lot of flavour. It takes less than 30 minutes to make and is a great make ahead salad to meal prep for the week ahead or bring to a potluck or gathering. This salad is Whole30, Paleo, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.

Although we are already well into September, I am still trying to maximize the last of the gorgeous summer produce. Although you can get green beans all year round, I find they are just so much better during this time of year. This is such a simple salad which only contains a few ingredients, but it really lets the green beans steal the show. The green beans are quickly cooked until just tender and than tossed in a simple dressing with fresh parsley and pickled shallots. The combination of green beans, fresh parsley and acidic crunchy shallot is light, fresh and delicious.

Why you are going to love this Green Bean Salad

  • All you need is just a few ingredients: Green Beans and parsley are the two fresh produce ingredients you need for this salad, everything else you likely already have in your pantry.
  • It’s super versatile: You can serve this dish cold as a salad for lunch, or at room temperature as a side dish. It is delicious either way and would be great served with grilled steak, salmon or chicken.
  • Make Ahead: You can make this salad up to 3 days in advance and leftovers are great for a packed lunch. It also travels well so you can bring it to a potluck or barbecue.
  • It’s healthy: This low calorie salad is Vegan, Paleo and Whole30 too!

Tips for making this Green Bean Salad

  1. Don’t overcook the beans! There is truly nothing worse than mushy overcooked beans. Cook the beans for just 5 minutes, no longer, until they can be pierced with a fork.
  2. Rinse them in cold water: Once the beans are tender, either rinse them in cold water, or submerge them in an ice bath. This will stop them from cooking any further and also help them to maintain their vibrant green colour.
  3. Ensure the shallots are covered in liquid: When pickling the shallots (or red onion) make sure that every slice is fully covered in the liquid so that the pickle. In the instructions I suggest leaving them to pickle for 20 minutes, but the longer the better, and you can really leave them to pickle in the liquid for up to 12 hours.
  4. Don’t add the parsley until ready to serve: To keep the parsley fresh, vibrant and prevent it from wilting I would recommend adding it just before serving. While the salad will still taste delicious if it’s added well in advance, it may not be as visually appealing.

Here are a few more green bean recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

The winners

Best base recipe: Julia freakin’ Child! These eggs were very simple (with just a little crunch from the pickles), but delicious just as they were. Adding mustard was great, but these incredibly creamy, buttery eggs made me want to try all kinds of things in the mix. I was hesitant about the butter, but I should never have doubted Julia. If I want to experiment in the future—or just make one of Julia’s fancy alternatives, like these asparagus-stuffed eggs —I’ll be using this recipe. Butter makes things delicious: Who knew?

Best simple recipe: Most of these were good, but if you want something 1) straightforward and 2) delicious, go with Mark Bittman’s. You’re adding cayenne to taste, so it’s easy to customize for the room you’ll be sharing with—heat (or cool) as needed. The filling was perfectly creamy, and for whatever reason, this batch had the closest filling-to-egg ratio of every batch I made. (Bittman also has a recipe that includes butter, and when I can bring myself to hard-boil another egg, I’ll be giving that one a try.)

Best fancy-ass recipe: This Dorie Greenspan recipe is a total gem. As noted above, I omitted the crabmeat for simplicity’s sake, but even without it, the eggs were amazing. The green apple initially threw me for a loop, but it really works, and the smooth creaminess juxtaposed with the sharp, bright crunch of the apple and scallion works even better when the two are somewhat separate initially. I will make these many times. They’re fancy, but not hard to make—just a tiny bit more difficult to assemble.

In short, make those Dorie eggs and enjoy your fancy self. (Thanks, Dorie, for letting us reprint the recipe!)

Saffron pasta with chipotle shallots and pickled chillies

For the chipotle shallots
2 tbsp olive oil
3-4 shallots, peeled, very thinly sliced (use a mandoline, ideally) and rings separated
2 tbsp maple syrup
¾ tsp coriander seeds
¾ tsp cumin seeds
½ tsp chipotle flakes
¼ tsp salt

For the pickled green chillies
2 green chillies, cut into thin rounds
2 tbsp rice vinegar
½ tsp caster sugar
¼ tsp salt

Prep 20 min
Rest 30 min
Cook 1 hr 5 min
Serves 4

If you don’t want to make pasta from scratch, shop-bought fresh tagliatelle also works (if so, cook until al dente as per instructions).

For the pasta, put the flour, semolina, whole eggs, egg yolks, plus two and a half tablespoons of the saffron and its soaking water in the large bowl of a food processor, and pulse for 30 seconds, until it’s the texture of sticky breadcrumbs. Tip the dough on to a lightly floured surface and knead vigorously for seven minutes, until smooth and pliable. Shape into a ball, cover with clingfilm and leave to rest for 30 minutes.

Meanwhile, make the shallots. Heat the oil in a large frying pan on a high flame, then add all the shallot ingredients and fry for seven minutes use a spatula to separate the rings as they cook. Turn the heat to medium-low, cook for six minutes more, until caramelised and a deep golden brown, then transfer to a plate lined with baking paper and spread the shallots out – they’ll be a bit sticky, but will crisp up a little as they cool.

Mix all the ingredients for the pickled green chillies in a small bowl.

Secure your pasta machine to a work surface. Divide the dough into four and keep three covered by a tea towel. Shape one piece of dough into a rectangle, then roll it through the widest setting of the machine twice, dusting with flour as you go. Fold in the ragged sides to meet in the middle (like a French window), then turn the sheet and pass it back through the machine twice more, dusting as you go, so all the sides are straight. Click to the next setting and roll the pasta through twice more, dusting as you go. Repeat, rolling the pasta through each setting twice, until you get to the second-last setting (you don’t want the pasta to be too thin). Once you have a long, lightly dusted sheet, fold it in half lengthways about four times, dusting each fold with a little flour, so it doesn’t stick together, then use a very sharp knife to cut into 2cm-thick strips, to make wide tagliatelle. Toss in a little more flour, cover with a clean tea towel and repeat with the remaining dough.

Put 50ml oil, the garlic and a quarter-teaspoon of salt in a large saute pan on a medium-high heat, fry gently for two minutes, then turn off the heat.

Bring a large pot of salted water to a boil. Add the pasta, cook for a minute, stirring with a fork to separate the strands, then drain reserve 140ml of the cooking water.

Tip the hot pasta into the garlic pan and turn the heat to medium-high. Add the reserved pasta water, the remaining saffron and its water, the parsley and lots of pepper, and toss. Add the parmesan bit by bit, tossing as it melts, for two to three minutes.

Transfer the pasta to a platter with a lip and dot with ricotta. Top with the shallots, pickled chillies, a teaspoon and a half of the pickling liquid, the last of the parsley and a good grind of pepper, and serve at once.

PREP TIME: 20 minutes / TOTAL TIME: 1 hour, 15 minutes / SERVINGS: 6

1 med sweet potato, peeled and cut into ½"-thick wedges
3 sm carrots, halved crosswise then twice lengthwise
1 med onion, halved and sliced ¼" thick
1 Tbsp olive oil
2 tsp chopped fresh thyme
2 Tbsp roughly chopped parsley
8 lg eggs
½ c 2% plain Greek-style yogurt
½ c whole milk
2 oz goat cheese, crumbled
2 Tbsp grated Parmesan
4 c arugula

1. HEAT oven to 400°F.
2. PLACE sweet potato, carrots, and onion in 8" x 8" baking pan. Toss with oil and thyme and season with ¼ tsp each kosher salt and black pepper. Roast until vegetables are tender, about 30 minutes. Toss with parsley and arrange in even layer in pan.
3. WHISK eggs, yogurt, and milk in medium bowl. Pour over vegetables and top with goat cheese and Parmesan. Bake until puffed and set, about 20 minutes.
4. REMOVE from oven and let rest 5 to 10 minutes before cutting into squares and serving with arugula.

NUTRITION (per serving) 228 cal, 14.5 g pro, 13 g carb, 2.5 g fiber, 5 g sugars, 13 g fat, 5 g sat fat, 341 mg sodium

Fresh, Herb-Filled Weeknight Dinners

Soup in summer is totally a thing, especially when it&aposs packed with in-season ingredients like corn, shrimp, leeks, bell pepper, and tons of fresh basil and mint. Serve this chowder alongside an herb-packed salad for extra green goodness. 

Tuesday: Lamb Pasta with Kale & Mint Pesto

Photography by Christopher Testani

Go Greek𠅊nd heavy on the mint—with this flavor-packed bowl of carbs. Kale and mint get pureed into a quick pesto that pairs perfectly with the lamb and feta. 

Wednesday: Big Sky Rib-Eye with Shallot-Herb Butter

Photography by Christopher Testani

How to make a rib-eye even better? Slather it with butter full of parsley, tarragon, and thyme and let it get all melty. It&aposs meaty, herby perfection. 

Thursday: Herby Lamb Burgers with Shaved Asparagus & Tahini-Yogurt Sauce

Photography by Nicole Franzen

When it comes to burgers, we say go big or go home. These patties go extra-big on flavor thanks to a fresh herb combo of dill, mint, parsley, and cilantro. Top them with tons of veggies (including shaved asparagus) and a garlicky sauce, and you&aposve got yourself one delicious burger. If you&aposve got any leftover asparagus, make this minty grilled asparagus and serve on the side! 

Friday: Baked Eggs in Creamy Herb Sauce

Photography by Christopher Testani

Breakfast for dinner just feels right on Fridays, and this creamy egg dish doesn&apost disappoint. It&aposs got parsley, cilantro, and chives in the mix, but if you want even more herbs, serve it alongside Rach&aposs cheesy mint and parsley garlic breadਏor a simple and oh-so satisfying meal. 

Beet-pickled eggs with curried yogurt

Pickling eggs in a beet vinegar stains them a magnificent purple-pink. Do this at least four days in advance of making the curried yoghurt topping. Serve a platterful of the dressed eggs at a party or use a couple of pickled egg halves to perk up a ploughman’s lunch.


  • 1 large beetroot, peeled and roughly diced
  • 6 medium eggs, not too fresh (as they will be easier to peel after boiling)
  • 250ml white wine vinegar or cider vinegar
  • 2 red shallots, peeled and finely sliced
  • ½ red chilli, roughly sliced
  • 1 tsp coriander seeds, lightly crushed
  • 1 tsp yellow or brown mustard seeds
  • 2 small bay leaves
  • ½ tsp sea salt flakes
  • 75g granulated sugar

For the curried yoghurt:

  • 1-2 tsp curry paste, to taste
  • 4 heaped tbsp thick, Greek-style yogurt
  • Salt and freshly ground black pepper
  • Small handful of coriander leaves
  • ½ red chilli, deseeded and finely sliced
  • ½ red shallot, peeled and very finely sliced

1. Sterilise a 1-litre jar and lid in boiling water or in a hot dishwasher. Set aside. Cover the beetroot with 400ml water in a small saucepan. Bring to the boil, cover and simmer gently for 30 minutes. Drain the beetroot, reserving 250ml of the cooking water.

2. Meanwhile, put the eggs in a saucepan in which they fit snugly in a single layer. Cover with water and bring to the boil, then turn off the heat and leave for 12 minutes. Drain and cool under cold, running water. Peel the eggs then put them in the sterilised jar with the cooked beetroot.

3. Put the vinegar, reserved cooking water, shallots, the chilli, the crushed coriander seeds, mustard seeds, bay leaves, sea salt flakes and sugar in a medium saucepan. Bring to the boil and cook, uncovered, for about 5 minutes, until the sugar has dissolved and the shallots are translucent.

4. Remove from the heat and cool slightly. Pour the vinegar mixture over the eggs in the jar, covering them completely. Screw the lid on tightly and, once cool, refrigerate for up to a month. The pickled eggs will be ready to eat after four days, but the longer they sit in their pink juice, the more deeply stained and pickled they will become. Slice the eggs in half lengthways to serve.

5. To make the curried yogurt, fold the curry paste into the yoghurt and season with salt and freshly ground black pepper. Spoon a little on to each egg half. Arrange the eggs on a platter and scatter with the coriander leaves, sliced chilli and shallot.

Warm Baby Potato Salad with Herb Shallot Vinaigrette

This Jamie Oliver inspired recipe was amazing! This side dish isn’t fancy with a lot of ingredients, instead it’s a simple recipe, with few ingredients, and it tastes delicious. When making the recipe, I noticed that my shallots were very strong. I didn’t want their strong flavor to dominate the salad so I soaked them (diced) in a bit of ice water for 10 minutes then drained them and dried them on a paper towel. They had a subtle flavor and helped make the vinaigrette shine. I adapted the recipe to be a bit healthier by using way less oil because we all love a very tangy vinaigrette in my family. I loved that this warm baby potato salad wasn’t drenched in mayonnaise. Instead, it was tangy and delicious. My kids loved it and so did my husband and I. It paired nicely with the Thick Cut Pork Chops with Herb Garlic Pan Sauce and Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries.

How to Make a Warm Baby Potato Salad with Herb Shallot Vinaigrette

Gently boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool enough so you can handle them.

While the potatoes are cooking, make the vinaigrette. In a large bowl, whisk the Dijon mustard with the white wine vinegar then slowly add the olive oil. Add the chopped shallots, minced garlic, chives, and parsley then season well with sea salt and freshly ground pepper. Set aside to allow flavors to mingle. Side Note: If your shallot is very strong, simply dice it finely then put it in a bowl of ice water for 10 minutes. Strain it and put it on a towel to dry before adding it to the vinaigrette.

Slice the cooked potatoes in half then add them to the large bowl with the vinaigrette. Toss until evenly coated. Let the potatoes soak in the vinaigrette for 5 or so minutes then toss again. Serve and enjoy.


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