It’s Easter and you’re not sure how to make hard-boiled eggs? Fear not: Domestic diva Martha Stewart has a fool-proof recipe for the Easter staple and a wise reminder: They aren’t just good for dying. Cube shelled hard-boiled eggs for a salad, slice them for sandwiches or spritz with your favorite seasoning and eat whole.
It’s really as easy as one-two-three:
Martha Stewart’s Hard-Boiled Eggs
12 large eggs, room temperature
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
3. Eat, dye or refrigerate.
Want eggs to dye for? Check out these great recipes for organic Easter egg dyes — including a fab Turmeric yellow and a rich cranberry pink — from mommypotamus.com.
[Recipe courtesy MarthaStewart.com]