The Best Hard-Boiled Eggs
On the hunt for the best hard-boiled eggs to add to your Easter basket? We’ve got tips and tricks that’ll give you eggs to dye for—and you’ll enjoy them in your deviled egg recipe or your Nicoise salad after the colorful shells have been peeled away.
The ideal hard-boiled egg has a firm white (that’s neither tough nor rubbery) and a creamy mellow-yellow yolk, with no unsightly green ring around it. Timing and technique are key here.
- Start by placing the eggs in a pan of cold water, which should cover the eggs by about an inch. Bring the water to a rolling boil over high heat.
- Remove the pan from the heat and cover it with a tight-fitting lid.
- Set your timer for exactly 10 minutes and let the eggs sit in the hot water until the timer goes off. This should yield a firm yet still creamy yolk. If you like your egg yolks extra firm, leave in the pan for another 5 minutes, but no longer.
- Drain the hot water from the pan and run the eggs under cool water. This will stop the eggs from cooking.
- Once peeled, they’re ready for dicing up into egg salad, slicing in half for deviled eggs or a Nicoise salad, or eaten just by themselves with a pinch of salt and pepper, and maybe just a dash of hot sauce—these hard-boiled eggs need little embellishment.