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Eggs with Pickled Shallot and Parsley

['8 large eggs', '1 small shallot, finely chopped', '2 tablespoons fresh lemon juice', '1 cup finely chopped fresh parsley', 'Flaky sea salt']

Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
Drain shallots and toss in a small bowl with parsley; season with salt.
Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.

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