Egg Recipe Hard Boiled
Nothing defeats a completely steamed egg, however, except compromising an egg and also splitting it open, it can be challenging to understand when that egg is flawlessly prepared. Feel confident, we have a couple of methods to obtain you that completely soft- or hard-boiled appearance you’re after. And also as soon as you’ve understood your hard-boiled egg, you’re well on your method to egg salad, cobb salad, as well as ideal deviled eggs deserving of your Easter breakfast table!
Prep: 1 Min
Cook Time: 7 Mins
Total Time: 8 Mins
6 large eggs, cold from the fridge
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a full rolling boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.
For soft-boiled eggs boil eggs for 4 minutes.
For slightly soft-boiled eggs boil eggs for 5 minutes.
For custardy yet firm soft-boiled eggs boil eggs for 6 minutes.
For creamy hard-boiled eggs boil eggs for 7 minutes.
For firm yet still creamy hard-boiled eggs boil eggs for 8 minutes.
For every firm, hard-boiled eggs boil eggs for 9 minutes.
Using a slotted spoon, transfer them to a large bowl with ice-cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top.
Classic Deviled Eggs
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 servings
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Prep: 15 mins
Total: 15 mins
Yield: Makes 2 1/2 cups
3 ripe but firm avocados, peeled and pitted
2 tablespoons fresh lime juice
1/4 cup chopped white onion
1/4 cup chopped jalapeno
1/2 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 cup halved or quartered cherry tomatoes
2 chopped hard-cooked eggs
Plantain chips, for serving
In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in cherry tomatoes and eggs. Serve with plantain chips. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day. If making ahead, hold off on stirring in eggs until just before serving.
Cheater’s Deviled Eggs
Prep: 10 mins
Total: 10 mins
Yield: Makes 18 bites
2 tablespoons mayonnaise
1 tablespoon country Dijon mustard
3 hard-cooked eggs
18 rice crackers
Stir together mayonnaise and mustard. With an egg slicer or a sharp knife, slice eggs crosswise. Spread mustard mixture onto rice crackers; top with egg slices. Garnish each egg bite with a pinch of paprika, a sprig of dill, pepper, and flaky salt.
For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.
Le Grand Aioli
Yield: Makes about 1 cup aioli
2 cloves garlic
3 large egg yolks
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 teaspoons cold water
Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pinch of salt, and mustard; process to combine. With machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape sides of the bowl with a rubber spatula.
Add 4 teaspoons lemon juice. Resume processing; slowly pour in remaining canola oil and the olive oil. Season with salt and remaining lemon juice, and add the water; process 10 seconds more. If serving immediately, transfer to serving bowls.
Aioli can be stored in an airtight container in the refrigerator for up to 2 days.
Gribiche (Hard-Boiled Egg) Dressing
6 cornichons, chopped
⅓ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into the dressing. Taste and adjust seasoning if needed.
The dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using it.
Herbed Egg Salad
8 hard-boiled large eggs, chopped
¼ cup finely chopped fresh chives
2 tablespoons mayonnaise
1 tablespoon coarsely chopped fresh dill
2 teaspoons whole grain mustard
1½ teaspoons apple cider vinegar, plus more if needed
Kosher salt, freshly ground pepper
Mix eggs, chives, mayonnaise, dill, mustard, 1½ tsp. vinegar, and a few dashes of hot sauce in a medium bowl until well combined. Season with salt, pepper, and more hot sauce or vinegar, if desired.
Salad Sandwiches with Ranch Spread
1 small shallot, finely chopped
¼ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper
2 large beefsteak tomatoes, sliced ¼-inch thick
2 heads of Little Gem lettuce or ½ romaine heart, leaves separated
4 hard-boiled large eggs, sliced
1 avocado, sliced
½ English hothouse cucumber, thinly sliced
2 small shallots, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Flaky sea salt
8 ½-inch-thick slices white Pullman bread
3 tablespoons unsalted butter, room temperature
Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.
Ranch spread can be made 8 hours ahead. Cover and chill.
Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.
Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.
The ideal hard-boiled egg has no eco-friendly ring around the yolk; the yolk is velvety as well as smooth; as well as if you desire, you can cut short of the hard-boiled as well as make a soft-boiled egg rather.