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.
- 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.