To hard boil the eggs: Put the eggs in a saucepan with enough water to cover them by a good 3 cm/1 inch or more and (if you like) a dash of vinegar. Bring the eggs to a boil, then lower the heat to a simmer. Let the eggs simmer for a minute or so. Turn off the heat and cover the pan with a tight-fitting lid. Let the eggs rest, covered, for 10 minutes or so (for medium eggs), 15 minutes for large or extra large eggs. You can let them rest for a few minutes longer if you want very firm eggs; personally, I like my yolks to have just a smidgen of runniness at the center.

When the eggs are done, drain them into a colander and run them immediately under cold water. Let them cool a bit before peeling them under running cold water. Made this way, they should peel quite easily, just crack them gently against the side of the sink and rub the shell off with your fingers as the running water carries the shell away.

Meanwhile, you can make your salsa verde: Place all the ingredients, minus the olive oil, in a food processor. Using the pulse function, chop them all into a fine mince. Then turn on the processor and pour in the olive oil, until you have reached a nice, 'saucy' consistency. The sauce should be thick but loose enough to be pourable. Taste for seasoning. The sauce should be very piquant; add more salt or pepper or other seasonings as suits your taste.

Cut the hard-boiled eggs in half using a wet slicing knife. Arrange on a plate and drizzle the green sauce over and around them. If you have some left over, you can serve it separately at table—it's so delicious that guests often want more on their eggs.