Eggs with Herbs – Vinaigrette

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

4 egg (s), size S or M
4 tablespoon olive oil
2 tablespoon vinegar (white wine vinegar)
1 tablespoon herbs, chopped, e.g. parsley, chervil, chives
sugar
salt and pepper

Instructions

Boil the eggs for 5 - 6 minutes, quench and peel them. Carefully score the eggs lengthways all around with a fork (this will help the eggs absorb the aroma of the vinaigrette).
Mix the oil and vinegar with the herbs, season with salt, pepper and sugar and season to taste.
Spread the vinaigrette on whole and / or halved eggs and garnish with herbs (e.g. chives or petals).
Toasted bread goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.