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Hard Boiled Eggs with Herbs and Shallot Recipe

A quick and easy recipe for Hard-Boiled Eggs with olive oil, herbs and pickled shallots that can be served warm or made-ahead and chilled- perfect for brunch, potlucks and gatherings!

4.8 from 142 votes
27 mins
Total Time
8
servings
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Hard Boiled Eggs with Herbs and Shallot

How to Make the Best Hard Boiled Eggs with Herbs and Shallot

These Hard Boiled Eggs with Herbs and Shallot are an elegant twist on a breakfast classic. The combination of perfectly cooked eggs drizzled with good olive oil, scattered with fresh herbs, and topped with quick-pickled shallots creates a dish that’s both simple and impressive—perfect for weekend brunch or bringing to a potluck.

The secret to this recipe is the steaming method for cooking the eggs. Steaming produces eggs that peel effortlessly every time, with tender whites and creamy yolks. The quick-pickled shallots add a bright, tangy contrast that cuts through the richness of the eggs and olive oil.

What makes this dish so versatile is that it works beautifully served warm straight from the pot, or made ahead and chilled for later. Customize your fresh herbs based on what you have on hand—Italian parsley, dill, cilantro, basil, or tarragon all work wonderfully with the eggs and pickled shallots.

Hard Boiled Eggs with Herbs and Shallot

Hard Boiled Eggs with Herbs and Shallot

A quick and easy recipe for Hard-Boiled Eggs with olive oil, herbs and pickled shallots that can be served warm or made-ahead and chilled- perfect for brunch, potlucks and gatherings!

4.8 from 142 votes
CourseBreakfast
CuisinePacific Northwest
Keywordquick deviled eggs, hard boiled eggs, hard boiled eggs with herbs, how to make hard boiled eggs, egg recipes for potlucks, easy egg recipes, simple egg recipes
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Servings8 servings
Calories47kcal
AuthorChristina Hill
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Ingredients

Hard Boiled Eggs

Pickled Shallots

Instructions

Cooking the Eggs

  1. Place a steamer basket inside a sauce pan or pot, with one-inch of water underneath. Place eggs in the steamer basket, bring to a boil, cover and simmer on medium-low heat for 12 minutes. Peel under cold running water.

Pickled Shallots

  1. While the eggs are cooking, 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.

Assembly

  1. Slice the eggs in half and arrange on a platter.
  2. Season with salt, pepper and drizzle with olive oil.
  3. Scatter fresh herbs over the eggs.
  4. Top with pickled shallots.
  5. Serve these warm or chilled.

Notes

  • Steaming eggs instead of boiling makes them easier to peel.
  • For best results, use eggs that are at least a week old—they peel more easily than fresh eggs.
  • The pickled shallots can be made ahead and stored in the refrigerator for up to a week.
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