How to cook and peel Easter Eggs better than ever!

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Learn how to cook those eggs for Easter, Includes recipes and coloring pages. 

​Categories: Holidays, Coloring Pages, HowToDo, Kids Stuff, Recipes ​  

​My kids LOVE to color eggs for Easter. One after another they complete the batch of hard-boiled eggs in mere minutes. They clamor for more. But, they do not understand that I am not one to waste food. I love this protein-packed snack as much as anyone. But, unless you are this guy...

...you need to find more recipes for your eggs.

I have the perfect solution! 

I have the Beauty, Red Pickled Eggs, the Beast, Deviled Eggs and Be Our Guest, Egg Salad Sandwich. Okay, that last Beauty and Beast reference was a stretch. Regardless, these recipes are easy enough to cook with your kids. Yet, they are yummy enough that you will make dozens of eggs for Easter.

I know what you’re thinking, “Sure, I can eat the eggs, but I am not peeling that many eggs.” I got your back. I included the best way to cook the eggs and the fastest way to peel the eggs.

You have no excuse to indulge your little ones these Easter!

If your little one is not helping you in the kitchen, then entertain them with these coloring pages.
HAPPY EASTER!

First thing first... Here is the BEST was to cook eggs.

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​The key to easy-peel eggs is steaming. It also gently cooks the egg to perfection; no green ring, which often adds a sulfur flavor. The fresher the eggs the worse it will be for removing the shells. They should be 7-10 days  old. Note: The worst is to bake them. They taste good, but the shell molds to the egg.  However, if you are stuck in the past, and want to boil, then add baking soda to the water. It softens the shell.  

Ingredients

​•6-Fresh Eggs
•Ice water, enough to cover eggs after steaming

Equipment

​​•Steamer Basket
•Mason Jar with Lid, Half Full of Water

How to Steam

​•Add eggs to a steam basket. Steam  for 13 minutes
•Transfer eggs to ice water let sit 5 minutes

How to Peel

​•Put eggs in a jar that is half full of water and shake.
•The shells should fall off ; leaving a clean & beautiful egg. 

​That’s it! No more losing half the white when losing your patience. Now you can make as many egg recipes that you can handle.  Including, Deviled Eggs, Red-Pickled Eggs, Egg Salad or just for a quick protein snack or salad garnish. 

To prove how easy it is to peel, check out this video.

Ready to down a dozen eggs no problem?

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This is the tastiest version of devil eggs you’ll ever have. I am required to make them at every party. I imagine I would be sent away without them. Of course they complain when they eat so many that it causes a stomach ache.
​

Ingredients

• 6 large eggs (cold)
• 1 Tbsps. yellow mustard
• ¼ cup mayonnaise
• 1 ½ tsp cider vinegar (or vinegar of your choice)
• ½ tsp paprika
• 1 Tbsps. grated yellow onion
• ½ tsp hot sauce
• ½ teaspoon Worcestershire sauce
• ½ tsp celery salt
• Salt and Pepper to taste

Directions

• Steam eggs according to my Best “Hard-boiled” Egg Method.
• Peel eggs. Remove yolk and slice whites in half Reserve.  
• Remove yolks.  Pulse in your food processor.
• Add all ingredients above, adjusting to taste; pulse until smooth
• ​Pipe into whites, Garnish with paprika

Try something new...

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I reverse engineered this recipe for my husband who loved eating these each Easter at his grandmother’s house. These are the prettiest use of hard-boiled eggs. They don’t taste like pickles or vinegar. Imagine a boiled egg with an essence of beet.

Ingredients

• ​2 (15-ounce) can beets with juice
• 1 small red onion, thinly sliced
• 12 hard cooked eggs, shelled and whole
• 1/2 cup white sugar
• 1 cup vinegar (I use apple-cider)

​You can also use fresh beets too. We plant a batch of beets every Arizona winter. Boil 8-12 beets in 1 – 1 ½ cups water.

Directions

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large jar or container with a lid.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• ​Pour the beet juice mixture over the beets, eggs, and onions. Seal the container and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. Good for 2-weeks.

It's Egg-cellent

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Where there is egg, there is bacon. Egg salads are great bet. This salad has creamy eggs, crispy bacon, with a crunch of onions and celery.
 
You can go all-in and mix-in avocados or pickles.

Ingredients

• 8 eggs, hard-boiled and chopped
• 1/2 C. mayo
• 2 green onions, chopped
• 2 celery stalks, chopped
• 6 slices bacon, chopped
• 1 tsp Worcestershire sauce
• Salt and Pepper to taste
• ½ tsp celery salt
• ½ tsp dill
• 1 Tbsp. yellow mustard
• 8 slice of good bread or 4 large croissants, halved

Directions

• In medium bowl, combine all ingredients, except eggs.
• Mix well and adjust for taste.
• Gently fold chopped eggs into the mixture/
• Chill in the refrigerator for a few hours to meld the flavors.  
• Serve as it or on good bread or croissant.

FREE Coloring Pages

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