• *I find steaming works best for hard boiled eggs. I have made many dozens in the last couple of months, and this method works great!

Preparation of hard boiled eggs:

• Grab saucepan and whatever you use to steam. We have a steamer pot that fits on top of our sauce pan, but I know many use a steamer basket like this and just place it right in the sauce pan.
• Add 2 inches of water to pan. Cover and turn heat to high.
• Once boiling, add eggs to basket or insert (I use tongs to gently place in gently).
• Place lid back on top, and don’t turn heat down or off. Set timer for 11 minutes
• While the eggs are steaming, fill a bowl with cold water and a handful or two of ice cubes.
• After 11 minutes, place eggs in the cold water bath. Leave them in there for at least 10 minutes.
• Peel eggs (I like to crack against the counter and then use the backside of a spoon to peel the shells).

Preparation of egg salad:

• Take peeled eggs and slice. We have a fancy egg slicer I got in my stocking, but it’s not necessary! Just finely chop the eggs, or use a fork to smash in a bowl.
• Add mayo, mustard, salt and pepper to the bowl. Take a fork and whip, mix and smoosh until creamy and well mixed.
• Voila! Life changing egg salad. Store in fridge for 5-7 days and use whatever vehicle you like to eat it! I shared some suggestions above.