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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.

Martha Stewart Baby, Fall http://www.marthastewart.com/336283/hard-boiled-eggs
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  • Yield Makes 12

Ingredients

    • 12 large eggs

Directions

  1. 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.

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