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Eggs with Pickled Shallot and Parsley

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant dish of eggs with pickled shallot and parsley is a masterclass in using simple, fresh ingredients to create a sophisticated snack or light lunch. By gently pickling the shallots in lemon juice, you achieve a bright acidity that perfectly cuts through the rich, slightly creamy yolks of the eight-minute eggs. The abundance of fresh parsley adds a clean, peppery finish, making every bite feel remarkably vibrant and balanced.

As a diabetes-friendly option, this protein-rich recipe is naturally low in carbohydrates while remaining deeply satisfying. It is an excellent choice for a nutritious brunch or as part of a healthy spread when entertaining guests. Serving these sliced eggs on a platter creates a beautiful visual appeal, showcasing an effortless yet refined approach to homemade vegetarian cooking that focuses on high-quality produce and fresh herbs.

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Ingredients for Eggs with Pickled Shallot and Parsley

  • 8 large eggs

  • 1 small shallot, finely chopped

  • 2 tablespoons fresh lemon juice

  • 1 cup finely chopped fresh parsley

  • Flaky sea salt

How to make Eggs with Pickled Shallot and Parsley

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 centre) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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