Prep 1 hr
Cook 0 mins
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.
- 1 dozen egg
- 1⁄2 cup tightly packed parsley
- 4 cloves garlic
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon black pepper
- 3⁄4 cup olive oil (preferably Spanish extra-virgin)
- 1 small carrot (grated)
- 4 green Spanish olives (sliced)
- 4 black olives (sliced)
- Hardboil the eggs.
- Place the eggs into a large saucepan, cover with enough cold water to have 2" of water above the eggs.
- 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.
- Pour off the hot water and immediately fill the pan with cold water, and keep pouring out and refilling, until the water remains cool.
- This will stop the eggs from continuing to cook.
- This technique makes a hard-boiled egg that is cooked through, without being tough or rubbery.
- It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim.
- Once the eggs have cooled; peel, quarter and place into a decorative plate or bowl.
- I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other.
- Similiar to the way you layer fruit on a tart.
- Place the parsley, garlic, paprika, and black pepper into a blender container.
- Pulse until the parsley and garlic are minced.
- Then slowly add the olive oil while running the blender.
- Drizzle the flavored oil over the eggs, reserving 1/4 of the oil.
- Garnish with the grated carrot, sliced green olives, and sliced black olives.
- Drizzle the remaining flavored oil over the garnished eggs.
- Cover and refrigerate for at least 2 hours.
- Remove from the refrigerator 30 minutes before serving.
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.