Hard Boiled Eggs
These may be made up to one day ahead and kept refrigerated in an airtight container. Use four for the pissaladiere; place the rest, unpeeled, on the buffet for guests to eat out of hand.
SourceMartha Stewart Baby, Fall
12 large eggs
Place eggs in saucepan large enough to accommodate them in single layer. Fill pan with cold water, covering eggs by 1 inch. Place over medium-high heat. Cover; bring to a boil. Turn off heat; let stand, covered, 12 minutes. Transfer eggs to bowl of ice water. Let stand 2 minutes, then remove.