Hard-Cooked Eggs with Seasoned Salts
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Martha Stewart Living, April 2011
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Makes 2 dozen
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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
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Make the pimenton salt: Combine pimenton and 2 teaspoons salt in a bowl.
-
Make the cilantro salt: Combine cilantro and 2 teaspoons salt in a bowl. Let dry for at least 30 minutes.
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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.
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Serve hard-cooked eggs with seasoned salts for sprinkling.
Hard-Cooked Eggs with Seasoned Salts
Russell's Thursday Dinner
Nutritious and Delicious!