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:
  • Total Time:
  • Yield: Makes 2 dozen
Hard-Cooked Eggs with Seasoned Salts

Photography: Anna Williams

Source: Martha Stewart Living, April 2011

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

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

  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. Serve hard-cooked eggs with seasoned salts for sprinkling.

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