Hard-Boiled Eggs Recipe with Garlic and Parsley
This hard-boiled eggs recipe with garlic and parsley is delicious in its simplicity AND a terrific excuse for a weeknight tapas dinner.
Plan a Meal
With warmer summer weather, sometimes a few snacks at dinner time is all you need. Pick up your favorite cheese and cured meats, raid your favorite olive bar, bust out the bread and cheese, a bottle of Spanish wine or sherry, and it’s a party and delicious meal on a weeknight!
Adapted from the Tapas cookbook by Penelope Casas
- 1 cloves garlic, peeled
- 1 cup loosely packed, roughly chopped Italian Parsley leaves
- ¼ teaspoon salt
- Freshly Ground black pepper, 3-4 grinds
- ⅛ teaspoon paprika
- ¼ cup extra virgin olive oil
- 5 hard-boiled eggs,sliced crosswise or lengthwise into 4 pieces
- Garnish with olives, red pepper flakes (optional)
In a food processor or blender, combine the garlic, parsley, salt, pepper, and paprika and process until finely chopped. With the motor running, pour in the oil gradually.
If not using a food processor, finely mince the garlic and parsley together and put in a small bowl. Mix in the salt, pepper, and paprika, and whisk in olive oil.
Arrange the sliced eggs on a serving dish. Pour on the sauce and decorate with olives, if using, and red pepper flakes.