Marinated eggs: a classic Easter snack

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Adelicious breakfast or lunch dish, and perfect for Easter.

For 4 persons:

  • 4 eggs
  • 1 shallot, chopped
  • 100 ml vinegar
  • 5 tablespoons olive oil
  • 4 teaspoons mustard
  • 2 sprigs parsley
  • 8 sprigs of chives

Boil the eggs for eight minutes. Peel the eggs and cut them in half. Combine the shallot, vinegar, olive oil and mustard in a saucepan and bring to the boil briefly. Pour the marinade into a shallow dish or plate. Finely chop the herbs and mix with the marinade. Place the eggs cut side down in the marinade. Refrigerate and let the marinade soak into the eggs for a few hours.

Source: Culy by
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