Hard-Cooked Eggs

Looking for a few ideas for your leftover Easter eggs? Deviled eggs and egg salad are good choices, but hard-cooked eggs also make a tasty and nutritious ingredient or topping for most vegetables and many casseroles and salads. Stir them into a potato or pasta salad or add to a casserole's cream sauce. Add chopped eggs to croquettes or tuna salad, or stuff tomatoes with your favorite egg salad.

Cooking and Storing Hard Cooked Eggs

Place fresh eggs in a single layer in a saucepan, then cover with water to about 1 inch over the eggs. Bring to a boil, cover, then immediately remove from heat. Let the eggs stand for about 17 to 19 minutes, then drain off hot water and cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.

The freshest eggs will be a little more difficult to peel. To make peeling easier, roll the egg over the countertop while applying a little pressure to create many fine cracks. Begin peeling at the large end under cold running water.

Hard cooked eggs in the shell can be stored in the refrigerator for 2 to 3 weeks, or up to a week if peeled.

If your eggs get mixed in with the fresh eggs and you're not sure which eggs are raw and which are cooked, spin each on a flat surface. The solid cooked eggs will spin easily; and the raw eggs (with liquid inside) will wobble.

If you'd rather not put all your eggs in one basket -- or one recipe -- the recipes on the next page are sure to please!

Next Page - Hard-Cooked Egg Recipes

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