Best Hard Cooked Eggs Recipes

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HARD-COOKED (HARD-BOILED) EGGS



Hard-Cooked (Hard-Boiled) Eggs image

Stress-free hard-boiled eggs ready in just 35 minutes - a delicious dinner! ...MORE+ LESS-

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 1

4 eggs

Steps:

  • In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
  • Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
  • Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Nutrition Facts : @id https, Calories 80, Carbohydrate 0 g, Cholesterol 210 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g

SPINACH BACON SALAD WITH HARD COOKED EGGS



Spinach Bacon Salad with Hard Cooked Eggs image

A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
5 medium green onions, chopped (1/3 cup)
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white or cider vinegar
8 oz fresh spinach leaves (9 cups)
2 hard-cooked eggs, sliced

Steps:

  • In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
  • Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
  • Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT



Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt image

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

Steps:

  • Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
  • Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
  • Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
  • Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
  • To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN SALAD WITH HARD-COOKED EGGS



Green Salad with Hard-Cooked Eggs image

Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1 large head romaine lettuce (1 pound)
1 pint halved grape tomatoes
3 stalks thinly sliced celery
6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup olive oil
Coarse salt and ground pepper for seasoning
Hard-Cooked Eggs

Steps:

  • Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
  • In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
  • Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

HARD-COOKED (HARD-BOILED) EGGS



Hard-Cooked (Hard-Boiled) Eggs image

Stress-free hard-boiled eggs ready in just 35 minutes - a delicious dinner!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 1

4 eggs

Steps:

  • In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
  • Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
  • Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 210 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 0 g, TransFat 0 g

FRISEE SALAD WITH HARD-COOKED EGGS



Frisee Salad with Hard-Cooked Eggs image

The bitter leaves in this Frisee Salad with Hard-Cooked Eggs pair well with the shallot-mustard vinaigrette. It's a delicious breakfast or brunch recipe to add to your menu.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1 shallot, minced
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 heads frisee, trimmed (about 8 cups)
1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
3 tablespoons tarragon leaves
3 large eggs, hard-cooked, peeled, and quartered

Steps:

  • Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
  • Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.

FOOLPROOF HARD-COOKED EGGS



Foolproof Hard-Cooked Eggs image

Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 1

4 large eggs

Steps:

  • Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

HARD-COOKED EGGS IN TOMATO-ONION SAUCE



Hard-Cooked Eggs in Tomato-Onion Sauce image

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.

Provided by Mark Bittman

Categories     dinner, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Steps:

  • Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
  • Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
  • When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
  • When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 6 grams, TransFat 0 grams

CAESAR SALAD WITH HARD-COOKED EGGS



Caesar Salad with Hard-Cooked Eggs image

Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/2 baguette, sliced 1/4 inch thick (about 20 slices)
4 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
2 tablespoons light mayonnaise
2 anchovy fillets
1 garlic clove
8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
2 heads romaine lettuce, cut into bite-size pieces

Steps:

  • Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
  • In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
  • In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)



Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 30m

Yield Eight servings

Number Of Ingredients 15

8 large eggs
2 cups corn, peanut or vegetable oil
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
1/3 cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
1/3 cup thinly sliced shallots

Steps:

  • Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
  • Hold the eggs under cold running water and peel them. Pat dry.
  • Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
  • To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
  • Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
  • Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams

NORWEGIAN STUFFED HARD COOKED EGGS



Norwegian Stuffed Hard Cooked Eggs image

Make and share this Norwegian Stuffed Hard Cooked Eggs recipe from Food.com.

Provided by Pesto lover

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 eggs, hard cooked
1 1/2 tablespoons ham, finely chopped
2 teaspoons butter, soft
3 tablespoons jarlsberg cheese, finely grated
1 teaspoon finely mined dill

Steps:

  • Cut eggs in half, lengthwise.
  • Mix together yolks, butter, ham and cheese.
  • Sprinkle with dill.
  • Fill eggs and serve.

EASY PEEL NO FAIL HARD COOKED EGGS



Easy Peel No Fail Hard Cooked Eggs image

Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!

Provided by Monstr

Categories     Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 2

6 eggs
2 quarts water

Steps:

  • Bring the water to a rolling boil - not a simmer.
  • Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
  • Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
  • BOIL - not simmer - the eggs for 6 minutes.
  • Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
  • Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
  • Crack and peel shells, they will slip right off, the whites are tender so be gentle!
  • Chill and use as desired.
  • To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
  • HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

HARD-COOKED EGGS WITH HERB MAYONNAISE



Hard-Cooked Eggs with Herb Mayonnaise image

Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

4 large eggs
1/4 cup mayonnaise
1/2 teaspoon finely snipped fresh dill, plus sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon leaves, plus sprigs for garnish
1/2 teaspoon finely snipped fresh chives
1/2 teaspoon finely chopped scallion, white part only
12 assorted radishes
4 slices black bread, cut in half
Coarse salt

Steps:

  • Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
  • In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.

OVEN BAKED HARD COOKED EGGS



Oven Baked Hard Cooked Eggs image

You can make one or as many as you like, oven temp and cook time remains the same. The shells come right off and the eggs are so tender. ENJOY!! I sure won't be boiling water for eggs any time soon, these come out perfect every time.

Provided by Cathy Stevenson

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 1

1 or more eggs

Steps:

  • 1. Preheat oven to 325 degrees. Place eggs on their sides (helps keep the yolk centered)on a mini muffin pan, if you don't have a mini muffin pan a regular muffin pan will do. Eggs do not have to be at room temperature.
  • 2. Bake in oven for 30 minutes. Keep in mind whether it is only a few or a lot of eggs, the cooking time remains the same. Using a tong remove eggs to a bowl of ice water (if making numerous eggs put ice in sink) Let cool for 10 minutes. (Actual time, 5 prep, 30 cook, 10 cool= 45 minutes)
  • 3. Refrigerate or peel for your favorite recipes ie. deviled eggs, salads, etc.

HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI



Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini image

Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 stick unsalted butter, room temperature
6 olive oil-packed anchovy fillets, finely chopped
2 garlic cloves, minced
3 large hard-cooked eggs, cooled and halved
2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well
1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Steps:

  • Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

HARD-COOKED EGGS



Hard-Cooked Eggs image

Our foolproof method guarantees perfect eggs every time.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Yield Makes 1 dozen

Number Of Ingredients 1

12 large eggs

Steps:

  • Carefully place 12 large eggs in a large saucepan; add cold water to cover by 1 inch, and bring to a rolling boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. (To store, keep eggs, unpeeled, in the refrigerator, up to 4 days.) Peel under running water.

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