The Perfect Hard Boiled Egg, with a Side of Egg Salad

Tired of overly hard, hard boiled eggs?? Well we have the solution for you. In fact, we have TWO solutions for you.

Check out this genius little device found in K2’s kitchen (well, until it mysteriously disappears… ps, if this does happen, Wendi is not held accountable).

Not only does this timer tell you when you have the perfect hard boiled egg, but it also shows you soft and medium boiled too. You want it, don’t you?? Find it here.

Okay, so you’ve ordered your egg timer, but you want perfectly hard boiled eggs now. Don’t worry, we can help you there too.

1. Place COLD water into a pot, enough to cover your eggs by an inch.

2. Place as many eggs as you want hard boiled into the pot of cold water.

3. Heat your pot over medium heat until it just boils.

4. When you see the water boiling, remove from the heat immediately, and cover the pot.

5. Wait 12 minutes.

6. When the 12 minutes is up, pour cold water over the eggs (You can either leave them in the pot and just flush out the hot water with cold, or you can transfer the eggs to a bowl of cold water).
7. Cool in the fridge for at least 30 minutes (it doesn’t hurt to leave them cooling in the dish of cold water).
8. Peel, and voila, perfectly hard boiled eggs!

So, what do you do with your newly hard boiled eggs? Egg salad of course!!! Below you will find two recipes.

Deviled Egg Salad:

6 hard boiled eggs

½ tsp. horseradish (more or less to taste depending on how much spice you like)

½ tsp. yellow mustard

3 Tbsp. mayonnaise
salt and pepper to taste
paprika for sprinkling

Cut your hard boiled eggs in half, and separate out your yolks from your whites. Cream your egg yolks with the horseradish, mustard, and mayo.

Roughly chop your egg whites and add to the creamed yolks.

Season with salt and pepper. Sprinkle with paprika.

Loaded Egg Salad:

6 hard boiled eggs

¼ cup sour cream

2 Tbsp. mayonnaise

½ cup shredded sharp cheddar

¼ cup crumbled bacon (you can use the ‘real’ bacon bits, or crumble your own)

2 Tbsp. chives
salt and pepper to taste

squish the eggs… that’s right, squish them (or cut the eggs into small uniform pieces if this makes you happy).

Add the rest of the ingredients and stir until well combined.

If you want a little extra smoky flavor, add a dash of smoked paprika. Easy cheesy (literally) and yum. Serve on toasted Potato bread for a full on loaded baked potato experience!

Notes:

If you want to make these ‘lighter’ throw out some of the yolk. For example, we used 6 egg whites and only 3 egg yolks for the loaded egg salad. You can also use light or fat free mayo, sour cream, and/or cheese to lighten things up.

Mmm, egg salad. We think it’s time for a sandwich.