How to Hard-Boil Eggs for Easter

Whether you’re making egg salad or deviled eggs this Easter, try this simple technique to get hard-boiled eggs that are delicious every time.
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Decorating eggs is an Easter rite of passage for me and my sister. We’re not doing it “for the kids” since neither of us have any (yet); we just love sketching, coloring and creating our own designs. If you use real eggs like we do, there’s a secondary benefit: Once you’re done admiring your tie-dyed handiwork, you can eat your art (well, you know, the inside part.)

At best, hard-boiled eggs are tender and delicious; at worst, they’re overcooked and rubbery with a greenish tint. Whether you’re making egg salad or deviled eggs this Easter, try this simple technique to get hard-boiled eggs that are delicious every time.

Photo by: Liz Gray

Liz Gray

Arrange eggs in a single layer in a medium or large saucepan and cover eggs completely with cold water. Bring to a boil over high heat, then turn off the stove completely. Cover the eggs and set a timer for 15 minutes.

Photo by: Liz Gray

Liz Gray

After 15 minutes, drain the eggs into a strainer or colander and rinse with cold water until cool enough to handle. Use immediately, or dry with a towel and refrigerate until ready to use. Boom — you’re ready for decorating, or in my case, lunch!

Photo by: Liz Gray

Liz Gray

Note: The USDA recommends leaving eggs at room temperature for no more than 2 hours, and consuming hard-boiled eggs within one week.

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