How to simply hard boil the perfect egg not only for breakfast but also for dinner, lunch or a snack.  This recipe will have you hard boiling eggs in no time, perfectly.

I hate when I boil an egg with intentions of hard boiling it and it cracks, the white oozes out or the yolk turns grey.  One would think, that it would be really easy to “hard boil” an egg but it really isn’t;  until now!  I have tried this method on and off for the past few months and it has not failed me yet.

Hard boiled eggs are great for a light breakfast with a piece of toast and fruit.  It also makes for an easy snack , just toss it into a baggie and pop it in your bag.  It also is great turned into an old time favorite “appetizer” the deviled egg.  Or as one of our favorite lunch time treats, Ella’s Egg Salad Sandwich.  Ella is only 5, almost 6, but she has been making egg salad for about 4 years and she really has perfected it!  We like to serve it alone as is or on a baguette.

* take precautions when serving eggs by making sure deviled eggs as well as egg salad is chilled if not eating immediately.  Do not eat if they have been sitting out in the open for more than an hour, especially in the summer months.

Recipe:  The Perfect Hard Boiled Egg

eggs, fresh and cage free preferably

1 teaspoon white vinegar

Put the eggs into a saucepan and cover with cold water and add vinegar.  Bring to a gentle boil and then low heat to a simmer.  Cook for 15 minutes.  Remove from the stove and run cold water into the saucepan until water has turned cold.  Set aside for about 10 minutes, remove from saucepan and use immediately or put in fridge until needed.

Recipe:  The Deviled Egg

6 hard boiled eggs, cut in half, yolks removed

2 tablespoons mayo, we prefer full fat, real mayo

2 tablespoons grainy mustard, we like Miele

1 teaspoon rice vinegar

fresh cracked pepper, to taste

Add yolks, mayo, mustard and vinegar to a small bowl.  Mix well until smooth.  Season with pepper to taste.  Put mixture back into the egg whites.  Garnish if desired.  Serve.  Eat.

Recipe:  Ella’s Egg Salad Sandwich

7 eggs

4 tablespoons mayo

2 tablespoons dijon mustard

fresh dill, handful, roughly chopped

fresh chives, handful, minced

kosher salt, to taste

fresh cracked pepper, to taste

Roughly chop your eggs.  Add them to a mixing bowl with the mayo and mustard, stir until mixed, fold in herbs and season with salt and pepper.  Serve.  Eat.

Serving Suggestions:  as a salad either alone or on a bed of baby lettuce.  As Ella suggestions, with a spoon or on a split baguette.