This recipe for hard-cooked eggs comes from "Everyday Food: Great Food Fast" and is the perfect addition to a Salmon Nicoise Salad.
The Martha Stewart Show, April 2007
- Place eggs in a saucepan, and add enough water to cover them by 1 inch. Bring water to a simmer over high heat. Remove from the heat, cover, and let stand 12 minutes.
- Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.
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