For perfect, bright yellow, and creamy hard boiled eggs... follow our steps below. They make an easy breakfast, snack, or lunch all week long. (Great for busy school days!) Try cooking a large batch of eggs Sunday night and refrigerate them in a plastic bag. Serve them in one of the many ways below.
What you need
12 large eggs
Tessemae’s Hot Sauce or Southwest Ranch
What to do
Place the eggs in a large saucepan and cover with cold water. Be sure the water fully covers all the eggs by a good inch. Place the pan over medium high heat and bring to a full boil. If making 12 or more eggs, occasionally stir them very gently while the water heats up.
As soon as the water comes to a boil, cover the pan and turn off the burner. Set a timer for 11 minutes. Immediately drain the pan and run the eggs under cold water.
Eat the eggs for breakfast, simply dipped in Hot Sauce or Southwest Ranch.
Other Egg Tips: Mash the yolks with our mayo, chese mayo or avocado for a snack, chop the eggs and add protein to your salad, mix with our mayo and chopped veggies for a classic egg salad, slice the eggs and layer with ham and pickles for an easy sandwich... the list goes on and on!