Just in time for Easter!

  • 1 dozen eggs

  • 1 teaspoon salt

  1. Boiling the perfect egg isn’t difficult, but it does take patience. Cooking the eggs at a low simmer will make them easier to peel and help prevent cracks. Cool immediately after cooking to eliminate the unattractive grayish green circle that can form around the yolk. These hard-boiled eggs can be used immediately, or dyed and decorated and featured first in your Easter egg hunt and later as deviled eggs.

  2. Place the eggs in a single layer, without crowding, in a 2- or 3-quart saucepan. Add water to cover by 2 inches and then the salt. Bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.

  3. Immediately remove the eggs from the hot water and plunge them into a basin of very cold water to cool down, or rinse under cold running water for about 5 minutes.

  4. To peel, roll the large end of the egg on a countertop to crack the shell. Hold the egg under cold running water, and peel away the shell. Store unpeeled hard-boiled eggs in the refrigerator until ready to use.