Spring has sprung – finally! – and this always gets us thinking about spring-time uses for eggs. A couple of really easy and quick ideas come to mind – including egg salad and, a perennial favorite, deviled eggs.
Recipes like this rely on perfectly hard boiled eggs, which are actually very simple to make if you follow these directions:
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- Drain immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then refrigerate.
Tip: Eggs that are at least 7-10 days old will peel easier than eggs that you have just purchased from the grocery story.
Once you’ve got your eggs made, then your possibilities are endless! Try this classic egg salad recipe or switch it up with bacon and cheddar deviled eggs. You could also wow your family with Pickled Deviled Eggs with purple egg whites – fun!
Looking for more egg tips? Check out one of our favorite bloggers, My Other More Exciting Self, who often writes about the natural goodness of eggs and shares her favorite egg recipes. You will also find links to recipes and information about chicken and egg farmers at MNChicken.org.