Foolproof Hard Boiled Eggs & Recipes
Hardboiled Eggs the Easy Way
Tired of having all your hardboiled eggs crack and make a mess before you even get to the egg dying part for Easter? There is a better way to make hardboiled eggs.... try this! Follow these instructions and you can have foolproof hardboiled eggs anytime of year.
First, start with a large pot and no more than 12 eggs at one time. Its best if you start with room temperature eggs so they do not get shocked by the extreme change from refrigeration to boiling. Next to the sink, take the eggs out of the carton and carefully place them in the bottom of the pot, one at a time. Fill the pot with cold water so that the eggs are covered with about 1/2 inch of water.
Take the pot over to your stove top and cover it. Turn the burner on high and bring the water to a boil (approximately 8-10 minutes). DO NOT LIFT THE LID TO CHECK! Once the water has started boiling, remove the pot from the heat and keep it covered for 15 minutes. If you are using extra large eggs, add approximately 4 minutes, for a total of 19 minutes. Set a kitchen timer to make sure if you really want foolproof hardboiled eggs.
After the 15-19 minutes have expired, you will need to carefully remove the eggs from the hot water and place them in a plastic colander. I use tongs for this step. Place each egg gently in the colander so as not to bump or crack them against each other. This is key to foolproof hardboiled eggs! Then, in the kitchen sink run cold water over the eggs to stop the cooking process. You're done!
Before dying Easter eggs, you'll want to wait about 45 minutes for the eggs to completely cool.
Perfect for Deviled Eggs!
Add Some Nice Spices
Delicious Deviled Eggs
Don't let all those glorious eggs go to waste now that you have made foolproof hardboiled eggs! In fact, I recommend that the eating of eggs not be a once-a-year experience in the Springtime! They are loaded with protein and vitamins, and as long as you don't gobble down too many of these, your cholesterol should stay in pretty good range.... We love deviled eggs not only at Easter brunch, but also for picnics, Fourth of July, Labor Day weekend, and anytime you need a delicious appetizer! Get a couple of the carriers shown to the right!
Round up half a dozen hardboiled eggs and let's make some deviled eggs!
6 hardboiled eggs
1/2 cup real mayonnaise
1/2 tablespoon mustard powder
1/4 teaspoon cayenne pepper (OR - my favorite, 1/4 teaspoon curry powder, but don't use both!)
1/4 teaspoon salt
1/4 teaspoon pepper
Dash paprika powder
Peel the hardboiled eggs and discard shells.
Take each egg and carefully slice lengthwise - end to end.
It helps if you have a special egg plate on which to place your egg white halves (both for presentation of the deviled eggs and while you are preparing them)
Remove egg yolks and set egg white shells to the side on a plate. In a separate bowl, mash egg yolks, and all other ingredients (remember, either cayenne pepper OR curry power), except for paprika powder.
Carefully spoon egg yolk mixture into egg white shells and sprinkle with paprika powder. Garnish with parsley sprigs.
Egg Salad Sandwiches
The classic egg salad sandwich has to be made with the whitest, softest bread available. I prefer French bread, freshly sliced. You should also use fresh lettuce (preferably tender greens from a garden, if possible) and sliced tomatoes as garnish. Delicious! This recipe makes 4 generously filled sandwiches, so adjust accordingly...
3 hardboiled eggs, shelled and chopped
1 cup minced celery
1/4 cup real mayonnaise
1/4 teaspoon curry powder (who is a fan?!)
1/4 teaspoon salt
1/4 teaspoon pepper
Blend all together in a medium sized bowl and add to one side of bread. If desired, butter other side of bread and add garnish. Close sandwich halves, slice and enjoy.
Alternative recipe: You can use the same bread and garnish, but here is a twist on the filling! Again, makes about 4 sandwiches.
5 hardboiled, shelled, chopped eggs
1 teaspoon mayonnaise
2 Tablespoons lemon juice
1 Tablespoon fresh minced parsley
1 teaspoon minced onion
3/4 teaspoon salt
pinch mixed dried herbs
Mix together in a medium sized bowl and prepare sandwiches as above.
Can't get enough eggs? How about a Frittata recipe?
© 2008 Stephanie Hicks