10 Minutes Cooking > Light & Low-Calorie Meals > Healthy Snacks > Boiled egg with vinaigrette

Boiled Egg with Tangy Vinaigrette

A simple yet satisfying snack or light meal. Hard-boiled eggs are drizzled with a flavorful homemade vinaigrette for a protein-packed and low-calorie treat, ready in just minutes.

Prep Time
2 minutes
Cook Time
8 minutes
Servings
1
Ingredients
  • 2 Large Eggs
  • 2 tablespoons Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1 tablespoon Fresh Parsley
  • to taste Salt
  • to taste Black Pepper

Boiling the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 8 minutes for a firm yolk or less time for a softer yolk.

Cooling the Eggs

After 8 minutes (or the desired cooking time), drain the hot water and immediately run cold water over the eggs until they are cool enough to handle. This stops the cooking process and prevents a green ring from forming around the yolk.

Peeling the Eggs

Gently tap the eggs all over to crack the shell. Start peeling from the wider end of the egg, working your way around. Rinse the peeled eggs under cold water to remove any shell fragments.

Making the Vinaigrette

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, chopped fresh parsley, salt, and pepper until well combined. Taste and adjust seasonings as needed. You can add a pinch of sugar or honey if you prefer a slightly sweeter vinaigrette.

Serving

Cut the peeled eggs in half lengthwise or into wedges. Arrange them on a plate and drizzle generously with the vinaigrette. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

(Estimate based on using 2 large eggs and the specified vinaigrette quantities.)

Calories: ~155 kcal
Protein: ~13g
Fat: ~11g
Carbohydrates: ~1g

Other Considerations for Nutrition

The nutritional values can vary depending on the size of the eggs and the exact quantities of vinaigrette ingredients used. Using a lighter oil can further reduce the calorie count. This is a good source of protein and healthy fats.

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FAQ

  • Can I use a different type of vinegar?

    Yes, you can substitute red wine vinegar with apple cider vinegar, white wine vinegar, or balsamic vinegar. Keep in mind that each vinegar will impart a slightly different flavor to the vinaigrette.
  • How long can I store the boiled eggs?

    Hard-boiled eggs can be stored in the refrigerator for up to a week. It's best to store them unpeeled to prevent them from drying out. If peeled, consume within a few days.
  • Can I add other herbs to the vinaigrette?

    Absolutely! Feel free to experiment with other fresh herbs such as chives, dill, or thyme. You can also add a pinch of dried herbs like oregano or basil if you don't have fresh herbs on hand.