Last week, a friend asked me for suggestions for things she could take to a weekend picnic. The first thing that came out of my mouth: Deviled Eggs. Funny that I’d say that since I’ve never made deviled eggs for a picnic. But I do know they’re always a hit. My mother makes them for potlucks year-round!
So between that picnic discussion and the egg salad I ate all last week (thanks to a sudden inheritance of a dozen eggs that were going to go to waste), eggs were top-of-mind.
And the smart thing to do is to share with you my go-to, never-fail, perfect-every-time “recipe” for making hard-boiled eggs. Devil them up, chop ‘em up for a salad, or just add pepper . . . whatever the end-result, here’s how to start:
(Oh, and ALL credit goes to Martha Stewart! This is all Martha, from the indispensable reference book that is “The Martha Stewart Living Cookbook: The Original Classics,” p. 571.)
PERFECT HARD-BOILED EGGS
The foolproof method will ensure that you have bright-yellow yolks with no darkened edges, which is a sign that the eggs have been overcooked:
• Place the eggs in a small saucepan, cover with cold water, and place over high heat.
• Bring to a boil; cook 1 minute.
• Remove from the heat, and cover. Let the eggs stand for 13 minutes.
• Drain, and place in cold water until cool.
• Peel.
Oh, summer picnics and summer salads. So nice!
- E
(I promise to be back to an actual “product” next time!)
