Eggs with Garlic and Parsley Oil

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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)

Directions

1. Hardboil the eggs.
2. Place the eggs into a large saucepan, cover with enough cold water to have 2" of water above the eggs.
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. 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. This will stop the eggs from continuing to cook.
6. This technique makes a hard-boiled egg that is cooked through, without being tough or rubbery.
7. It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim.
8. Once the eggs have cooled; peel, quarter and place into a decorative plate or bowl.
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. Similiar to the way you layer fruit on a tart.
11. Place the parsley, garlic, paprika, and black pepper into a blender container.
12. Pulse until the parsley and garlic are minced.
13. Then slowly add the olive oil while running the blender.
14. Drizzle the flavored oil over the eggs, reserving 1/4 of the oil.
15. Garnish with the grated carrot, sliced green olives, and sliced black olives.
16. Drizzle the remaining flavored oil over the garnished eggs.
17. Cover and refrigerate for at least 2 hours.
18. Remove from the refrigerator 30 minutes before serving.