The Hard-Boiled Egg (At Altitude)

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!