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Hard-Cooked Eggs for Salmon Nicoise Salad

This recipe for hard-cooked eggs comes from "Everyday Food: Great Food Fast" and is the perfect addition to a Salmon Nicoise Salad.

  • Yield: Makes 3

Source: The Martha Stewart Show, April 2007


  • 3 large eggs


  1. Place eggs in a saucepan, and add enough water to cover them by 1 inch. Bring water to a simmer over high heat. Remove from the heat, cover, and let stand 12 minutes.

  2. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.


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