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Lilly’s Table

 
 
Creamy Herb Deviled Eggs
Carrot Dressed Arugula
© Lillys-Table.com Photo of Hard Boiled Eggs
 

Tags: Dairy Free Gluten-Free vegetarian Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Hard Boiled Eggs

from Creamy Herb Deviled Eggs with Carrot Dressed Arugula, the Week of April 1, 2012.
View the previous or next recipe for this meal.

For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.

Ingredients

  • 4 eggs, as many as you like really

Serving Size: 2 People

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Preparation Instructions

Place the whole eggs, covered with at least an inch of water above in a saucepan over high heat.

As soon as it comes up to a boil, reduce to a very low simmer and cook for 10 minutes. Cool by running cold water over the top of the eggs and chill. Once cool: crack, peel and enjoy.

They will last hard cooked for about 3-5 days in your fridge.