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Hard-Cooked Eggs with Seasoned Salts Photo: Anna Williams

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.

Martha Stewart Living, April 2011 http://www.marthastewart.com/344354/hard-cooked-eggs-with-seasoned-salts
5
Rated
100100(2)2
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Makes 2 dozen

Ingredients

    • <b>FOR THE PIMENTON SALT</b>:
    • 1/2 teaspoon pimenton (smoked Spanish paprika; <a href="http://igourmet.com" target="_"blank"">igourmet.com</a>)
    • Coarse salt
    • <b>FOR THE CILANTRO SALT</b>:
    • 1 tablespoon finely chopped fresh cilantro
    • Coarse salt
    • <b>FOR THE HARD-COOKED EGGS</b>:
    • 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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