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Ingredients
- 8 large eggs
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1 cup finely chopped fresh parsley
- Flaky sea salt
Method
- 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 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.
