Boiled Eggs with Sour Cream, Pesto, and Salsa
Boiled Eggs with Sour Cream, Pesto, and Salsa
Ingredients
- 8 large eggs
- 1/2 cup sour cream
- 1/4 cup prepared pesto
- 1/4 cup prepared salsa, mild or medium
- 1 tablespoon fresh chives, minced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Carefully place the eggs in a single layer at the bottom of a medium saucepan. Add enough cold water to cover the eggs by about 1 inch.
⏱️ 1 min
- 2
Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes for hard-boiled eggs. For slightly softer yolks, reduce the sitting time to 8-10 minutes.
⏱️ 12 min
- 3
While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min
- 4
After the sitting time, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 5
Once cooled, gently tap each egg on a hard surface to crack the shell all over. Peel the eggs under cool running water or in the ice bath to help remove the shell easily.
⏱️ 3 min
- 6
Cut each peeled egg in half lengthwise. Arrange the egg halves on a serving platter.
⏱️ 2 min
- 7
Dollop a small amount of sour cream onto each egg half. Then, add a small spoonful of pesto and a small spoonful of salsa on top of the sour cream.
⏱️ 2 min
- 8
Season the eggs with salt and freshly ground black pepper to taste. Garnish with minced fresh chives before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Boiled Eggs with Sour Cream, Pesto, and Salsa
- 8 large eggs
- 1/2 cup sour cream
- 1/4 cup prepared pesto
- 1/4 cup prepared salsa, mild or medium
- 1 tablespoon fresh chives, minced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Carefully place the eggs in a single layer at the bottom of a medium saucepan. Add enough cold water to cover the eggs by about 1 inch.
⏱️ 1 min - 2
Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes for hard-boiled eggs. For slightly softer yolks, reduce the sitting time to 8-10 minutes.
⏱️ 12 min - 3
While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min - 4
After the sitting time, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 5
Once cooled, gently tap each egg on a hard surface to crack the shell all over. Peel the eggs under cool running water or in the ice bath to help remove the shell easily.
⏱️ 3 min - 6
Cut each peeled egg in half lengthwise. Arrange the egg halves on a serving platter.
⏱️ 2 min - 7
Dollop a small amount of sour cream onto each egg half. Then, add a small spoonful of pesto and a small spoonful of salsa on top of the sour cream.
⏱️ 2 min - 8
Season the eggs with salt and freshly ground black pepper to taste. Garnish with minced fresh chives before serving.
⏱️ 1 min