Make perfect hard boiled eggs for Easter egg dying or turning into deviled eggs or egg salad. Light and fluffy yolks and tender, well shaped egg whites for any dish.
Additional Time 10 minutesminutes
COOK TIME 5 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 1dozen eggs
Ingredients
12eggs
1cupwateror more depending on cooking method
Instructions
Instant Pot Method:
Place a silicone egg rack in the bottom of the InstantPot. Place one egg on each open space.
Pour 1 cup of water into the pot. Cover and seal.
Cook on HIGH pressure for 5 minutes. Natural release for 5 minutes. Transfer eggs to an ice bath for 5 more minutes.
Stovetop Method:
Place one layer of eggs in the bottom of a heavy-bottomed pot with a well fitting lid. Cover the eggs in cold water so that it rises just 1 inch above the surface of the eggs.
Place the pot over medium-high heat and bring the water to a rolling boil.
Turn off the heat, but do not remove the pot from the burner. Cover the pot with a lid and let the eggs cook for 10 minutes.
Rinse the eggs in cold water and transfer to an ice bath to stop the cooking.
Recipe Notes
Hardboiled eggs should be stored in the fridge and will keep for up to 2 weeks.