Ah, the egg … a wonderfully versatile vessel of protein that fits easily into many of your favorite recipes. It makes for a quick and healthy breakfast, lunch, dinner, snack, and everywhere in between. However, one popular method of cooking up the egg holds a bit of mystery … we’re talking the ever-popular hard-boiled egg. Cook it for too little time and you’re left with an oozy mess. Cook it for too long and you’re left with a dry, rubbery disaster. Then there’s that green-ring-around-the-yolk situation. Yikes.
So how do you achieve that perfectly tender hard-boiled egg with the fluffy yellow center, just begging to be part of your next meal? We’ll show you! By following a few simple steps, you’ll find yourself with the formula for success every time. These eggs make a great on-the-go snack, or can be sliced up and placed on toast, salads, or with veggies. We’ll even give you our favorite egg salad recipe as another delicious way to enjoy your hard-boiled eggs! Next time you’re searching for that perfect make-ahead power snack, look no further than these eggs-made-easy!
The Perfect Hard-Boiled Egg
1. Choose how many eggs you want to boil.
2. Place eggs in a large pot and fill with cold water until eggs are completely covered.
3. Place pot on the stove at high heat. Bring to a boil.
4. Once the water begins to boil set a timer for 15 minutes.
5. When the timer goes off, carefully remove the eggs and place them in a large bowl full of cold water. Allow eggs to sit in the cold water for at least 15 minutes.
6. Remove the eggs and pat dry. To peel, gently tap the egg on a flat surface, rotating until the shell is cracked all around the egg. Peel carefully.
7. Place peeled eggs in an airtight container and store in the refrigerator for up to a week.
Sexi Soprano’s Favorite Egg Salad!
- 6 hard-boiled eggs
- 1/3-cup low-fat mayonnaise
- 2 tbsp Dijon mustard
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- Salt and pepper, to taste
- Paprika (optional)
Cut hard-boiled eggs in half. Remove yolks from 3 of the eggs and place them in a large bowl. To the yolks, add mayonnaise and mustard. Stir together until smooth. Roughly chop the rest of the eggs, whites and yolks, to desired size. Add chopped eggs, celery, and onion to mayonnaise mixture. Fold together until well combined. Sprinkle with salt and pepper as desired. Top with a sprinkle of paprika. Store in an airtight container in the refrigerator for up to 5 days.