Eggs with Pickled Shallot and Parsley

Ingredients

• 8 large eggs
• 1 small shallot, finely chopped
• 2 tablespoons fresh lemon juice
• 1 cup finely chopped fresh parsley
• Flaky sea salt

Steps

1. Lower the eggs gently into a medium pot of boiling water. After 8 minutes of cooking, transfer them to a bowl of ice water and let them cool.
2. Meanwhile, mix the shallot and lemon juice in a small bowl and leave them together for 10 minutes.
3. Once drained, toss the shallots and parsley together in a small bowl, seasoning with salt.
4. With care, peel the eggs, whose centers will still be a little wobbly. Cut crosswise into 1/2"-thick slices, arrange on a platter and top with the parsley-shallot mixture.