It wouldn’t be Easter without colorful eggs peeking out of every nook and cranny in sight. Here, we’ll teach you our foolproof method for hard-boiling eggs so that they’re ready for decorating and snacking. Read on for tips, how-tos, and the ultimate deviled eggs.
Give them space. Choose a wide saucepan that will hold the eggs in a single layer, with plenty of space around them.
Start cold. You want the eggs to cook in water that has reached a boil, but you don’t actually want to boil the eggs. Boiling water can cause the eggs to crack against the sides of the pan and the whites to leak out of the crack, making the cooked eggs tough.
Keep time. When hard-boiled eggs are cooked too long at a too-high temperature, the outside of the yolks turn an unappealing greenish shade and lose their nice, creamy texture.
- Place the eggs in a saucepan with cold water to cover by 1 inch.
- Bring the water to a boil over high heat, then immediately remove the pan from the heat.
- Cover the pan and let the eggs sit in the water for 15 minutes. Have ready a bowl of ice water.
- Drain the eggs, then transfer to the ice water and let cool.
- Crack the eggs on a countertop, then hold under a gentle stream of cold water as you remove the shells. To keep the peeled eggs, refrigerate in a bowl of cold water to cover for up to 3 days, changing the water daily.
Deviled Eggs with Watercress
6 large eggs
1 large bunch watercress
1 green onions, including tender green tops, minced
1 tsp. finely grated lemon zest
3 Tbs. mayonnaise
Salt and freshly ground pepper
Place the eggs in a single layer in a saucepan. Add cold water to cover by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.
Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to call into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.
Cut the tough stems from the watercress and discard. Mince enough of the watercress leaves to measure 1/4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season to taste with salt.
Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture evenly among the egg whites, mounding the mixture slightly in the centers. Grind a little pepper over the top of each stuffed egg, sprinkle lightly with salt and serve. Makes 12 deviled eggs; serves 4 to 6.