Hard-Boiled Eggs



  1. If possible, allow eggs to sit at room temperature for 30 minutes to 1 hour.
  2. Bring 2 to 4 quarts of water to a boil in a saucepan.
  3. Gently lower the eggs into the water using a slotted spoon.
  4. Return the water to a boil.
  5. Reduce heat to a simmer.
  6. Cook eggs uncovered for 14 minutes. If you are using small to medium eggs cook for 12 minutes.
  7. Remove eggs from heat.
  8. Immediately place eggs in a bowl.
  9. Place the bowl in a sink and run cold water over them for 1 minute to prevent further cooking.
  10. Turn off the water but let eggs sit in water for 30 minutes.
  11. Drain out half of the water from the bowl.
  12. Place eggs in the refrigerator for at least 2 hours, preferably overnight.
  13. Remove eggs from refrigerator.
  14. Gently tap the egg on a hard, flat surface to crack the shell.
  15. Roll the egg in between the palms of your hands to loosen the shell.
  16. Peel the shell from the egg.
  17. Rinse the egg with water to remove any pieces of shell.
  18. Serve.


If you are planning to store the hard-boiled eggs in your refrigerator for use at a later time, leave the shells on. Hard-boiled eggs will keep unshelled for 2 to 3 weeks in the refrigerator.

Use hard-boiled eggs in Creamy potato salad.

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