This recipe from Betty Crocker makes perfect hard-boiled eggs with no weird discolored ring around the yolks.
Place eggs in a single layer in pan. Add enough cold water to cover eggs by at least one inch. Heat uncovered to boiling over high heat. Remove pan from the heat. Cover with lid; let stand 18 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 loose the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Notes: To make the eggs easier to peel, I have heard that it helps to add 1-2 Tbsp. white vinegar to the cold water before it is heated to boiling. I have also heard that it helps to use one-week old eggs.
Egg Salad
Egg salad is not complicated. I've been making it for years. Just mix hard-boiled eggs with mayo and mustard. When I was asked to make egg salad for a baby shower, I was paranoid that my basic recipe wouldn't be good enough. So I scoured the internet for a "better" recipe. I was intrigued by some avocado-based egg salads, but ultimately found my recipe from The Girl Who Ate Everything. The exact recipe is actually a deviled egg dip, but it works beautifully as an egg salad. And, guess what? The recipe wasn't so different from my novice version!
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
Zucchini Tots
My friend Natalie passed along this recipe from The Two Bite Club. Delicious and healthy!
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.