Monday, March 25, 2013

How to Make Perfect Hard-Boiled Eggs

Even though I have a child an with an egg allergy, we still color Easter eggs and I use the eggs for egg salad.  No worries, she just can't eat the eggs but can color as many as she likes.  I always look forward to making egg salad with the eggs!  

Last year I shared how to make perfect hard-boiled eggs after doing research and stumbling on Martha Stewart's tip.  
Since then, my eggs have turned out perfect every time.  

Since Easter is next Sunday and people will be boiling lots and lots of eggs, I thought it was a good time to share the tip again.



How to Make Perfect Hard-Boiled Eggs


PRINT TIP 

For hard-boiled eggs, use eggs that are a few days old.  Super fresh eggs are harder to peel.

First, eggs need to be at room temperature.  Once at room temp, place eggs in a sauce pan and cover with one inch of cool water.  SLOWLY bring eggs to a boil over medium heat.  Once the water starts to boil, remove from heat and cover tightly.  Let eggs stand covered for *12 minutes (medium size eggs). After 12 minutes, remove eggs from water, place in colander and rinse with cool water until completely cooled.  Peel and enjoy! 

More tips:
  • For medium size eggs, keep them covered for 12 minutes. Large eggs take 15 minutes, and extra large eggs take about 18 minutes.
  • According to RealSimple.com, unpeeled hard-boiled eggs can be kept in the  fridge up to one week.  They stay fresher longer with their protective shell.  According to Real Simple, peeled eggs should be consumed immediately. 

Classic Egg Salad

Ingredients
  • 6 hard-boiled eggs
  • 3 Tablespoons of Mayo (reduced fat or reg)
  • 1 Tablespoon of Mustard
  • Salt & Pepper to taste (approx 1/4 teaspoon of each)
Optional Extras
  • 1 Tablespoon of relish or sweet dill pickle chopped - optional
  • 1/2 cup of chopped celery - optional
Toppings
  • Lettuce/Spinach
  • Tomato
  • Onion
Directions
Chop eggs, add remaining ingredients, fold into eggs.  Make a sandwich, wrap or serve over a bed of lettuce.  Enjoy!

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AVOCADO EGG SALAD with CILANTRO LEMON-LIME MAYO

This salad is great!!! I love avocado added to egg salad!!!


Avocado Egg Salad with Cilantro and Lemon-Lime Mayo


Print Recipe     
Ingredients
  • 12 Large Hard Boiled Eggs Chopped (6 whole eggs - 6 eggs without the yolks)
  • 1 Avocado (1/2 diced, the other half mashed)
  • 1/4 cup fresh Cilantro chopped
  • 2 Tablespoons Red Onion diced
  • 2 Tablespoons Green Onion diced
  • 2 Tablespoons Mayo (light, reg - Not Miracle Whip)
  • 2 teaspoons Lime Juice
  • 2 teaspoons Lemon Juice
  • Fresh Crack Pepper to Taste
  • Salt to taste (I used Sea Salt)
Directions
For the lemon-lime mayo, in a small bowl, mash 1/2 of an avocado.  Next, add mayonnaise, lemon and lime juice.  Mix until smooth.  Set aside.

In a medium size bowl, add chopped eggs, 1/2 of the diced avocado, onions and cilantro. Add the lemon-lime mayonnaise and fold/mix into salad.  Salt and pepper to taste.  Chill in fridge.  Serve over a bed of lettuce, with crackers or make a sandwich or wrap.  Enjoy!

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Here are two more great recipes!  

Egg Salad with Avocado  
Go here for the yummy recipe - Food.com

Curried Egg Salad
Go here for the yummy recipe - instructables.com 

Thanks for stopping by!  
Cheers!

6 comments:

Mel@Mellywood's Mansion said...

mmm yum, I love eggs sadly only one kid will eat them here, so we dont have them very often. Did not know that the slightly older eggs peeled better very interesting :)

Maureen said...

If I was requesting a last meal, it would be toasted egg salad sandwiches. If my mom were still here to make her 'world's best' egg salad, it would be pure heaven!

Lisa Teaney said...

Thanks for sharing the last recipe!! I love to make deviled eggs from the dyed Easter eggs due to the color that seeps thru sometimes. My last meal would have to maybe be a fried egg sandwich with a slice of cheese on toast with Mayo!

Jessica @ View from River Mountain said...

I'm not sure if I have ever eaten egg salad. I will have to give it a try this Easter. Excited to be a new GFC follower.

Danni Baird @ Silo Hill Farm said...

I totally missed this post, but since Sam has been making Scotch Eggs lately, I'm forwarding it to him! Nice tips! Room temperature....who knew?

Anonymous said...

You may know this already, but I just wanted to give you a little FYI about your daughter's egg allergy - PLEASE make sure that it is listed in all her medical records and - if it is a severe allergy - you may want to consider a medic alert bracelet or something to that effect. One of the most common medicines used when someone is being given a general anesthesia (Propofol) is made from an egg base. People don't usually think to mention an egg allergy when they are having a medical discussion, so I always try to mention this whenever I hear of someone who s dealing with such an allergy... thank you for your great tips! I am looking forward to trying your Depression cake recipe!