Hard boiled eggs are great for egg salad, deviled eggs or on their own as a quick breakfast or on the go protein snack. There are variety of methods for cooking hard boiled eggs. This is the method that works best for me.
Eggs and water
1. Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs that are crowding the pan the more water you should have over the eggs.
2. Heat the pot on high heat and bring the water to a full rolling boil.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
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. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.
The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered. The eggs should be eaten within 5 days
Original recipe found here: How to Make Perfect Hard Boiled Eggs