Basic Hard-Boiled Eggs Recipe

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Basic Hard-Boiled Eggs Recipe

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This basic formula for hard-cooked eggs gives you a great end result to use in salads, sandwiches and for deviled eggs.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 6 eggs
  • Cold water

Directions

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

Nutritional Facts

1 each: 75 calories, 5g fat (2g saturated fat), 213mg cholesterol, 63mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.

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  • 6 eggs
  • Cold water
  1. 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).
  2. 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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