Ingredients

The following ingredients have 8 Servings
  • 6 eggs, boiled and peeled ( see notes)
  • generous pinch salt
  • a couple twists fresh cracked pepper
  • 1-2  tablespoons olive oil
  • 1 tablespoon fresh chopped herbs- italian parsley, dill, cilantro, basil or tarragon
  • 1 Shallot thinly sliced
  • 1/4  cup water
  • ¼  cup red wine vinegar
  • ½  teaspoon salt
  • ½  teaspoon sugar or honey

Instruction

  • 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.
  • Boil and peel eggs. Slice in half and arrange on a platter.
  • Season with salt, pepper and drizzle with olive oil.
  • Scatter fresh herbs over the eggs.
  • Top with pickled shallots.
  • Serve these warm or chilled.