Decorating eggs is an Easter rite of passage for me and my sister. We’re not doing it “for the kids” since neither of us have any (yet); we just love sketching, coloring and creating our own designs. If you use real eggs like we do, there’s a secondary benefit: Once you’re done admiring your tie-dyed handiwork, you can eat your art (well, you know, the inside part.)
At best, hard-boiled eggs are tender and delicious; at worst, they’re overcooked and rubbery with a greenish tint. Whether you’re making egg salad or deviled eggs this Easter, try this simple technique to get hard-boiled eggs that are delicious every time.
Arrange eggs in a single layer in a medium or large saucepan and cover eggs completely with cold water. Bring to a boil over high heat, then turn off the stove completely. Cover the eggs and set a timer for 15 minutes.
After 15 minutes, drain the eggs into a strainer or colander and rinse with cold water until cool enough to handle. Use immediately, or dry with a towel and refrigerate until ready to use. Boom — you’re ready for decorating, or in my case, lunch!
Note: The USDA recommends leaving eggs at room temperature for no more than 2 hours, and consuming hard-boiled eggs within one week.