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Hard-Cooked Eggs with Seasoned Salts

Set out a basket of hard-cooked eggs and let guests do the peeling and sprinkling with the seasoned salts, which can be used on just about anything.

  • prep: 10 mins
    total time: 40 mins
  • yield: Makes 2 dozen
Photography: Anna Williams

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Ingredients

  • FOR THE PIMENTON SALT:
  • 1/2 teaspoon pimenton (smoked Spanish paprika; igourmet.com)
  • Coarse salt
  • FOR THE CILANTRO SALT:
  • 1 tablespoon finely chopped fresh cilantro
  • Coarse salt
  • FOR THE HARD-COOKED EGGS:
  • 2 dozen large eggs

Directions

  1. Step 1

    Make the pimenton salt: Combine pimenton and 2 teaspoons salt in a bowl.

  2. Step 2

    Make the cilantro salt: Combine cilantro and 2 teaspoons salt in a bowl. Let dry for at least 30 minutes.

  3. Step 3

    Meanwhile, make the hard-cooked eggs: Prepare an ice-water bath. Place eggs in a large saucepan, and fill with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Remove from heat. Let stand, covered, for 12 minutes. Transfer hard-cooked eggs to ice-water bath (this will prevent discoloration and facilitate peeling). Drain.

  4. Step 4

    Serve hard-cooked eggs with seasoned salts for sprinkling.

Source
Martha Stewart Living, April 2011

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Reviews (1)

  • 31 Jan, 2013

    Hard-Cooked Eggs with Seasoned Salts
    Russell's Thursday Dinner
    Nutritious and Delicious!