How To Make A Hard Boiled Egg This Easter

Still prepping for that backyard Easter egg hunt? Hiding the eggs is the fun part, but before you do that, you'll need to complete the often-dreaded first task — hard boiling them.

While you don't need to hard boil the eggs, we would certainly recommend it if you want to avoid huge messes courtesy of your competitive teenagers or toddler's iron-fist grip. Plus, who doesn't enjoy eating deviled eggs and egg salad sandwiches every day for the better part of a week post-Easter?

Turns out hard boiling eggs is a bit of an art form. It's super easy to overcook them, resulting in a dark green ring around the yolk and an altered taste that could leave your eggs tasting a bit sulphuric.

To help out, Patch looked up recipes for "perfect" hard-boiled eggs and opted for this 4.7-star rated one on SimplyRecipes.com.

1. Cover a single layer of eggs in a saucepan with cold water. Six eggs should be covered by at least an inch of water, 7 to 12 eggs should get 2 inches.
2. Heat the pot on high heat and bring the water to a full rolling boil.
3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.

The best way to store hard-boiled eggs is in a covered container in the refrigerator. They should be eaten within 5 days.