Perfect Hard Boiled Eggs

Hard boiled eggs can be tricky because we can’t see the inside to know when they are done. Use this method for eggs that will be great for dying, peeling, deviling… all of the hard egg things!

hard boiled eggsIngredients:

  • Eggs
  • Water
  • Salt (optional)
  • Ice


  1. Place whole eggs in a single layer in the bottom of a pot and fill with water until the water is about 1” above the eggs. Add a dash of salt to the pot (optional).
  2. Heat on high until the water begins to boil. When the water comes to a full boil, turn off the heat and let eggs cook in the water for 10 minutes.
  3. Carefully drain the hot water.
  4. Fill the pot again with cold water and ice and let eggs chill until they are no longer warm to the touch.
  5. Remove eggs from cold bath and place on towel.
  6. Gently tap while rolling eggs on counter or hard surface to micro crack the eggshell all over until the shells fall off. (Don’t forget to crack the point and bottom too.)

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make hardboiled eggs

For cooking: If you’re someone who enjoys hardboiled eggs more than once a year, try a countertop egg cooker. It makes them perfect every time.

For peeling: Try an egg knife, or egg jar to peel like a pro.

Deviled Eggs

deviled eggs


  • Eggs
  • Water
  • Salt
  • Ice
  • Mayonnaise
  • Fresh Cracked Pepper
  • Garlic Powder
  • Celery (optional) or Bread and Butter Pickles (optional)
  • Celery Salt or Plain Salt
  • Paprika
  • Jalapeño Slices (optional)


  1. Cook and cool hard boiled eggs.
  2. De-shell eggs and gently rinse or wipe with a wet paper towel to ensure there are no shell pieces left behind. Place the eggs on paper towels.
  3. Cut eggs in half length wise and scoop the yolks into large bowl. Arrange the hollow egg white halves on a serving tray.
  4. Since egg yolks can vary in size along with the quantity of deviled eggs you’d like to create, creating the deviled egg filling is best done in increments. You can always add more of anything. Start with a few tablespoons of mayonnaise and incorporate more until the egg yolks are smooth but firm.
  5. Finely chop one rib of celery and two mini gherkin pickles (or a few Bread and Butter pickle chips) and add to the mix. Again, these quantities are “to-taste” so if you have a lot of yolks add more, fewer yolks, add less.
  6. Pepper, garlic powder, and celery salt to taste.
  7. Scoop the yolk mixture into the hollow egg halves. Top deviled eggs with a dash of paprika.
  8. Optional – add a jalapeño slice to the top if you’d like some eggs with a little kick. (It sounds strange, but we got this idea at a brunch where it was a big hit!)