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Hard Boiled Eggs

  • 4 eggs
Egg Salad
  • 4 hard boiled eggs, peeled
  • 2 Tbsp. mayonnaise
  • 1 tsp. mustard
Stuffed Eggs, Flavor Options
  • 4 hard boiled eggs, peeled.
  • 1 tsp. mustard and 1
  • Tbsp. sweet pickle relish
  • 2 Tbsp. garlic herb cheese and 1 tsp. fresh basil
  • 1 Tbsp. chopped green chile and 3 Tbsp. colby jack shredded cheese
  • 2 Tbsp. crumbled bacon and 1 tsp. chopped green onion
  • 2 Tbsp. crumbled feta cheese, 1 Tbsp. chopped black olives
  1. Place eggs in a large pot. Add enough cold water to cover the eggs.
  2. Place pot over high heat until the water starts to boil. Once water boils, cover the pan and turn off the heat.
  3. Let the eggs stand for 15 minutes.
  4. Then drain off the hot water and fill the pan with ice water.
  5. Allow the eggs to cool (about 20 minutes).

Storage: Using a marker or a pencil, mark each egg with the date and place them in the refrigerator. Hard boiled eggs should be used within one week.

You can simply peel and eat a hard boiled egg or try making egg salad or stuffed eggs.

Egg Salad

Chop eggs and place in a small mixing bowl. Mix with the mayonnaise and mustard until moistened. Spread on crackers or make a sandwich.


Stuffed Eggs

Slice lengthwise, remove yolks and place them in a small mixing bowl. Mash yolks with 2 Tbsp. mayonnaise and 1 Tbsp. milk. Mix in one of the flavor options.

Using a teaspoon, fill each white half with filling. Place on a plate and serve.