Servings: 4

8 large eggs 8 large eggs
1/4 cup mayonnaise ¼ cup mayonnaise
1 tbsp fresh lemon juice 1 tbsp fresh lemon juice
1/4 cup persillade ¼ cup persillade
Flaky salt Flaky salt

Soft boil eggs for 7 minutes. Transfer to an ice bath to cool.
In a bowl, mix together mayo, ¼ cup persillade, and lemon juice. Season.
Peel eggs and cut in half. Spoon mayo and persillade mixture. Season with black pepper and flaky sea salt.