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Easter: Perfect Hard-Cooked Eggs

Source of Recipe

Kathy Casey

• Place a dozen eggs in a saucepan and cover with cold water to 1 inch above the eggs.

• Bring to a boil over medium-high heat, then reduce the heat, and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs.

• When they are cool, carefully peel the eggs under running water. Then eat, or refrigerate if using later.