By Hilary Meyer, Associate Food Editor, EatingWell Magazine
For some, the highlight of Easter is the ham. For others, maybe asparagus or dessert. But for me, it's the copious amount of hard-boiled eggs I'm left with after the holiday has passed. I love them, and I want them to be perfect.
Recipes to Try: Our Best Easter Recipes
Hard-boiled eggs seem simple, but they're one of the hardest things to cook-or to cook right, anyway. I know it sounds hard to believe, but they're ridiculously easy to screw up. Think about the last hard-boiled egg you had. Chances are it wasn't perfect. Maybe it had a rubbery texture. Maybe the yolk was a little green around the edges or the egg white was filled with pockmarks from the shell sticking to the surface of the white when it was peeled. Maybe it broke open while it was cooking. Maybe it smelled like sulfur. You probably ate it anyway-it's not the end of the world-but a perfectly cooked hard-boiled egg is a treat. How do you avoidRead More »from How to Perfectly Hard-Boil Eggs for Easter Eggs