Every couple of months or so, Julie tells me "You need to send your hard boiled egg recipe to ...." So it's time i gave it a permalink.
This is basically the Julia Childs/Alton Brown/America's Test Kitchen approach and I have found that fresher eggs are easier to shell.
- Place eggs in pot and cover with cold water, 1 inch above eggs.
- Bring to a boil, uncovered.
- Turn off heat, cover pot.
- Wait 10 minutes.
- Transfer eggs to a large boil filled with ice water.
- Wait 10 minutes.
- Remove shells while running under cold water.
Deviled Egg Addendum
Julie points out that once you have all these hardboiled eggs the absolute best thing to do with them is make Deviled Eggs. We have been trotting these out for various parties and pot-lucks and they always go fast.
Unfortunately there is no hard and fast recipe that I use. The main ingredients are:
- Hard boiled eggs (12)
- Mayonnaise (~1/2 cup)
- Boars Head Delicatessen Mustard (~1/4 cup)
- Paprika
Cut the eggs in half and put the yolks in a large bowl, Mix the egg yolks with the mayo and mustard. The key to the recipe is the Boars Head mustard which has a little horseradish in it. It makes all the difference. Fill the half eggs with the yolk mixture. Sprinkle a little paprika on top and away you go.
Baked Egg Addendum
The latest advance in hard boiled eggs is not to boil them, but to bake them. Great for large batches of eggs.
- Place a wet cloth over the grates in the oven
- Place eggs in cold oven
- Set oven to 320°
- Bake for 30 minutes
- Cool eggs in ice bath for 10 minutes
- Shell eggs