Katelyn Hanley
March 21, 2016

Spring has officially sprung, y'all! We're eggstatic about today's daily DIY... so grab the kiddos for some fun in the kitchen (with adult supervision, of course.) Today, we're perfecting the Easter favorite -- hard-boiled eggs. Whether dipped in dye or deliciously devoured, we've cracked it down to a science for the perfect egg, every time. Let's get started:

  • Add cold water to a large saucepan and place eggs in a single layer in the pan. Make sure you have enough water to cover at least one inch above the eggs.
  • Bring water to a boil, stirring the eggs gently when the water begin to simmer.
  • When the water reaches a rolling boil, remove the pan from the heat and cover for 12-15 minutes or 18 minutes for extra large eggs.
  • Pour out the water and immediately run cold water over the eggs.

 

There you have it -- the perfect boiled egg, yolks! (Two egg puns in one post... I just couldn't help myself!)

For natural Easter egg dyeing: click here

Photo: Becky Luigart-Stayner / Cooking Light

 

Now, let's crack open that egg like a pro:

  • Let the eggs stand in the cold water until they are completely cooled. To peel, gently tap the egg all over and roll between your hands to loosen the shell. Then hold the egg under cold running water as you peel off the shell.

 

Kick your deviled eggs up a notch this Easter Sunday with these three "5-star" recipes:

Texas Caviar Deviled Eggs

 

 

For more great recipes this Easter follow us on Facebook. See you there!

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