Bring a large pot of water to boil. Hard boil the eggs for 10-13 minutes and set them aside to cool. Once they come to room temperature, peel off the shells and slice them in half.
Remove the bone from the chicken thighs. Using a meat tenderizer, pound the thighs skin side down until very thin.
Mix the ground beef, pork, and turkey together with the garlic parsley salt and black pepper.
Lay the pounded chicken thighs out on a clean cutting board. Sprinkle them with a little garlic parsley salt. Cover the chicken with a layer of the ground meat mixture. Place two hardboiled egg halves next to each other at either end of the chicken thigh.
Starting with the side with the eggs, roll the thigh up tightly into a spiral. Repeat until you've used up all the thighs and ground meat mixture.
Place the rolls on a baking sheet lined with parchment paper with the loose sides facing down. Sprinkle with garlic parsley salt and pepper and bake at 325°F for 45 minutes.
Remove the roulades from the oven, drain the fat from the pan, and allow them to cool to room temperature. Cover the pan with plastic wrap and let them chill in the refrigerator overnight. Slice them into thin pieces and enjoy cold!