For a long time, I was afraid of hard boiling eggs. I’m not really sure why… I guess I just had a few bad experiences.
I’m sure I’m not the only one, right? When you walk away for a minute and come back and all of the eggs have exploded in the hot water? OK, maybe I am the only one! But, there are always the fears of green rings around the yolks, cracked shells, and countless other things that could go wrong!
The thing is, I really like having hard boiled eggs on hand. We’ve been eating a lot less meat around here lately. My goal is to go meatless during the week and only eat meat on the weekends. To keep things interesting, though, and make sure we get enough protein (I don’t really do tofu… not on a regular basis, at least), I’ve been incorporating eggs a lot more. I love hard boiled eggs on salads and sandwiches!
So, out of necessity, I’ve gradually overcome my fear of hard boiling eggs. It’s really not all that difficult once you know a few tricks. So, with Easter right around the corner, I thought I’d share the method that works for me!
How To Hard Boil Eggs
- Arrange the eggs in a single layer in the bottom of a heavy pot… You can hard boil as many eggs as you like, they just have to be in a single layer!
- Add cold water to the pot so that the eggs are covered by about one inch of water (above the tops of the eggs).
- Place the pot over medium-high heat and bring the water to a boil.
- As soon as the water comes to a boil, remove the pot from the heat. Cover the pot and let the eggs rest for 15 minutes.
- Transfer the eggs to a bowl of ice water to quickly cool them after they are hard boiled.
- Refrigerate until ready to eat (or eat right away!).
Simple Egg Salad
One of my favorite lunches is a quick and easy egg salad sandwich. I like to keep things pretty simple (and don’t even think about putting pickles or relish in my egg salad!)… If you make the eggs ahead of time, you can be eating egg salad in no time.
This recipe makes enough egg salad for 2 – 4 sandwiches.
- 2 tablespoons light mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon dried chives
(Fresh chives are absolutely better, if you have them on hand!)
- 4 hard boiled eggs, peeled and diced
- Kosher salt
- Freshly ground black pepper
In a small bowl, whisk together the mayonnaise, mustard, and chives to make the sauce for the egg salad. In a larger bowl, season the hard boiled eggs with salt and pepper. Toss with the sauce, and adjust the seasonings.