To make hard boiled eggs, place eggs in a large saucepan and cover with at least one inch of water. Bring water to a boil over high heat. Let the water rapidly boil for 30 seconds, cover, and remove pan from heat. Let sit four to twelve minutes: four minutes for jammy eggs, twelve minutes for fully hard boiled eggs, and eight to ten minutes for somewhere in between. I like six to eight minutes for hard boiled eggs I’m having for breakfast, and somewhere around ten to twelve minutes for hard boiled eggs I’m using for egg salad or tuna salad.
Once eggs have set for the allotted time, drain water, or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket). Serve or use immediately, or peel and chill and enjoy once cold.
Avocado Deviled Eggs
- 6 large eggs
- 1 medium ripe avocado, peeled and pitted
- 1 ½ tablespoons lime juice, freshly squeezed
- 2 tablespoons cilantro, finely chopped, plus more for topping
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper to taste
- Smoked paprika for serving
Cook your eggs, remove shell, and slice eggs in half lengthwise. Remove yolks from the eggs, adding them to a medium mixing bowl.
Add avocado, 1 tablespoon lime juice, cilantro, garlic powder, and salt to the bowl with the yolks. Smash and blend everything with a fork. If the mixture seems too dry, add another 1/2 tablespoon lime juice. Season with pepper to taste.
Fill each hard boiled egg white with the avocado mixture using a spoon. Alternatively, you can add the yolk mixture to a piping bag or plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs. Garnish with additional cilantro and smoked paprika. Serves 6.
Healthier Classic Deviled Eggs
- 6 large eggs
- ¼ cup Greek yogurt (full fat or 2%)
- 1 tablespoon pickle relish or 1 small dill pickle, diced
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
- Pepper to taste
- Smoked paprika for garnish
Cook your eggs, remove shell, and slice in half lengthwise. Remove yolks and place them in a small mixing bowl.
Add Greek yogurt, relish, dijon mustard, apple cider vinegar, salt, and pepper. Smash and blend everything with a fork. Taste the mixture and season with additional salt and pepper, if desired.
Spoon the yolk mixture into the center of each egg white. Alternatively, you can add the yolk mixture to a plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.
Sprinkle with smoked paprika and serve. Serves 6.
Hard Boiled Egg and Avocado Bowl
- 2 hard boiled eggs, quartered
- ½ large avocado chopped
- 1 heaping tablespoon red onion, finely chopped
- 1 heaping tablespoon red bell pepper, finely chopped
- Drizzle of white balsamic vinegar
- Drizzle of extra virgin olive oil
- Flaky sea salt, to taste
- Fresh cracked pepper, to taste
- Crushed red pepper, to taste
Gently toss together eggs, avocado, onion, and bell pepper in a bowl.
Add a drizzle of white balsamic vinegar and olive oil and sprinkle on sea salt and ground pepper. Serves 1.
