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Something as simple as hard-boiling eggs isn’t always the simplest thing in the world, especially at different elevations.
In a 5-quart Dutch oven or stock pot, gently place your eggs at the bottom. Then fill the pot with just enough water to completely submerge the eggs. Sprinkle the water with kosher salt. Place the pot onto a burner and bring to a boil over high heat. Once the water has reached a rolling boil (about 10-12 minutes), remove the pot from the heat and cover. Let sit for 20 minutes, covered and untouched.
With a small strainer, remove the eggs from the pot and place in another bowl. Cover and refrigerate for at least an hour or two.
Dye, eat, or make deviled eggs! The choice is all yours!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!