This basic formula for hard-cooked eggs gives you a great end result to use in salads, sandwiches and for deviled eggs.
- 6 eggs
- Cold water
- Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs).
- Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Yield: 6 servings.
Originally published as Hard-Cooked Eggs in The Taste of Home Cookbook 2006, p254
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