Boiled eggs with parsley drizzle

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12 servings
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Eggs

By Food24 November 03 2009
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Ingredients (6)

6.00 eggs — free-range
15.00 ml fresh Italian parsley — finely chopped
15.00 ml fresh chives — chopped
5.00 ml white balsamic vinegar
15.00 ml fresh chillies — 573
0.00 salt and freshly ground black pepper
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Method:

Place eggs in boiling water and cook for three minutes.
Remove from heat, cover with a tight-fitting lid and allow to stand for a further three minutes.
Rinse eggs under cold water and peel gently.
Meanwhile, blend or pound remaining ingredients together and set aside.
Halve eggs and drizzle with parsley dressing just before serving.
Serves 12 as a snack and four to six as a salad.



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