How to Hard-Boil Eggs for Easter
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.
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.
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!
Note: The USDA recommends leaving eggs at room temperature for no more than 2 hours, and consuming hard-boiled eggs within one week.