How to Boil a Perfect Egg for Easter

I can't tell you how many times I've boiled eggs and they've come out undercooked with a gooey middle or overcooked so that the shell is dried on and when you peel it you get an egg with chunks taken out of it. It still tastes good, but it's not near as pretty as a perfectly boiled egg. My technique for getting perfectly boiled eggs everytime is really quite simple and will come in very handy for Easter.

You'll need a pan that has a lid. Put your eggs in the pan and add enough water to cover the eggs. Bring the water to a boil and then turn off the heat. Put the lid on the pan and set a timer for 15 minutes. When the timer goes off, drain the water off the eggs and run cold water over them. Let the eggs sit in the cold water for a few minutes to cool. Now your eggs are ready to dye for Easter or peel and prepare.

If you don't like the mess that comes with dyeing your Easter eggs with food coloring kits, try using non-toxic markers instead. You can also use school glue and ribbon to decorate your eggs.

For traditional deviled eggs add 1/2 teaspoon of white vinegar, 1 tablespoon of salad dressing or mayonaise, 1/2 teaspoon of mustard, and a little salt and pepper to 6 mashed-up egg yolks. Mix until the mixture is creamy and then scoop into the egg whites. Sprinkle with paprika. For a little twist on your regular deviled eggs, try using ranch dressing instead of mayonnaise or salad dressing. You can also add onions and/or pickle relish and top with a sliced black or green olive.