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    You are in: Home / Recipes / Eggs with Garlic and Parsley Oil Recipe
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    Eggs with Garlic and Parsley Oil

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    An Dracon's Note:

    This makes a great cook-ahead dish. Prepare it the day before for a great appetizer or cold lunch dish. This is a great dish, with lots of flavor, to take to work for food days. Also good for low-carb eaters.

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    Units: US | Metric


    1. 1
      Hardboil the eggs.
    2. 2
      Place the eggs into a large saucepan, cover with enough cold water to have 2" of water above the eggs.
    3. 3
      Bring the eggs to a boil, boil for 1 minute, remove the eggs from the heat, cover with a lid and set aside for 18 minutes.
    4. 4
      Pour off the hot water and immediately fill the pan with cold water, and keep pouring out and refilling, until the water remains cool.
    5. 5
      This will stop the eggs from continuing to cook.
    6. 6
      This technique makes a hard-boiled egg that is cooked through, without being tough or rubbery.
    7. 7
      It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim.
    8. 8
      Once the eggs have cooled; peel, quarter and place into a decorative plate or bowl.
    9. 9
      I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other.
    10. 10
      Similiar to the way you layer fruit on a tart.
    11. 11
      Place the parsley, garlic, paprika, and black pepper into a blender container.
    12. 12
      Pulse until the parsley and garlic are minced.
    13. 13
      Then slowly add the olive oil while running the blender.
    14. 14
      Drizzle the flavored oil over the eggs, reserving 1/4 of the oil.
    15. 15
      Garnish with the grated carrot, sliced green olives, and sliced black olives.
    16. 16
      Drizzle the remaining flavored oil over the garnished eggs.
    17. 17
      Cover and refrigerate for at least 2 hours.
    18. 18
      Remove from the refrigerator 30 minutes before serving.

    Ratings & Reviews:

    • on February 15, 2007


      This is excellent, but I had equal portions of the eggs, parsley, carrots and olives and only use the best olives..can also substitute cayenne for the paprika.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggs with Garlic and Parsley Oil

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 380.3
    Calories from Fat 325
    Total Fat 36.1 g
    Saturated Fat 6.5 g
    Cholesterol 372.2 mg
    Sodium 158.3 mg
    Total Carbohydrate 2.7 g
    Dietary Fiber 0.6 g
    Sugars 1.1 g
    Protein 11.4 g

    The following items or measurements are not included:

    Spanish olives

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