Hard Boiled Eggs with Parsley Sauce

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 8 eggs
  • 4 Tbsp parsley , chopped
  • 3 cloves garlic , crushed
  • 1/2 Cup grated Parmesan cheese
  • 4 Fl Oz olive oil , more if needed
Place eggs in a heavy saucepan and cover with water. Bring to a boil over high heat. Boil 10 minutes. Remove from heat. Drain and cover with cold water to cool. Combine parsley and garlic in a food processor or bowl and blend into a paste. Add half the Parmesan and half the oil and process until smooth. Add remaining Parmesan and oil and process until thick and creamy. Add more oil if necessary. Season with salt and pepper to taste. Peel eggs and cut in half lengthwise. Arrange cut side up on a plate. Cover eggs with sauce and marinate 30 minutes before serving.
Calories
500 Cal
Fat
46 g
Carbs
4.2 g
Protein
19 g
Fiber
0.2 g
Sugar
2.3 g
Cholesterol
440 mg
Sodium
540 mg


Nutrients

Fiber     0.2 g
Fat     46 g
Sugar     2.3 g
Carbs     4.2 g
Protein     19 g
Calories     500 Cal

Fats

Fat, Poly     5.6 g
Fat, Mono     27 g
Fat, Sat     10 g
Fat, Trans     0.7 g
Fat, Percent     82 %

Vitamins

Vitamin, K     83 mcg     69 %
Vitamin, A     1000 IU     34 %
Vitamin, B12     1.2 mcg     51 %
Niacin     0.2 mg     1.1 %
Riboflavin     0.6 mg     46 %
Vitamin, C     5.9 mg     6.6 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     5.3 mg     35 %
Panto, Acid     1.3 mg     26 %
Choline     230 mg     43 %
Thiamin     0.1 mg     6.2 %

Minerals

Calcium     230 mcg     23 %
Phosphorus     300 mg     43 %
Magnesium     22 mg     5.2 %
Copper     0.1 mcg     6.6 %
Fluoride     5.9 mcg     150 %
Zinc     1.8 mg     16 %
Cholesterol     440 mg     0.6 %
Sodium     540 mg     36 %
Selenium     30 mcg     55 %
Manganese     0.1 mg     1.2 %
Potassium     210 mg     4.6 %
Iron     2 mg     25 %