Whether you want to make deviled eggs or egg salad, one thing stands in your way—boiling the eggs. Luckily, it's fairly simple as long as you follow a few simple instructions. We've boiled (no pun intended) it down to five easy steps:
- 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.
- Pour out the water and immediately run cold water over the eggs.
- 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.
Pro tip #1: To help prevent the eggs from cracking while boiling, remove the eggs from the refrigerator and let them stand at room temperature for a minimum of 5 minutes before cooking.
Pro tip #2: The fresher the eggs, the more the shell membranes will stick to the shells. We recommend buying and refrigerating eggs a week to 10 days in advance of hard-cooking. Check out more tips for peeling hard-boiled eggs here.
My personal favorite? I'm glad you asked. I present to you, the mother of all egg salad sandwiches.