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Lilly’s Table

 
 
Asparagus Salad with Boiled Eggs
© 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 Asparagus, Egg & Parmesan Salad, the Week of May 25, 2014.
View the previous 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.