HARD-BOILED EGGS
This is my son, Daniel’s no-fail method for preparing hard-boiled eggs. It is so hassle-free that once you try this method, you will be sold on it.
6 large eggs
hot water
In medium saucepan, place eggs and cover with hot water. Almost cover saucepan completely with lid and cook over medium-high heat 20 minutes (set timer). Remove from heat. Pour water off. Pour running cold water over eggs in saucepan. Remove shells, dipping eggs in cold water, whenever too hot to handle. Refrigerate in covered container.
Variation: Stuffed Eggs: Cut hard-boiled eggs in half and remove yolks. In medium bowl, mash together with 1/4 cup (50 mL) mayonnaise, 1 tsp (5 mL) prepared mustard, 1/2 tsp (2 mL) hot pepper sauce and 1/4 tsp (1 mL) salt. Fill whites with mixture. Cover eggs and refrigerate until ready to serve.
Yield: 12 servings. (0.4 g Carbs).
Vary the filling for Stuffed eggs above by adding 3 tbsp (45 mL) crumbled, crisp-fried bacon or 3 tbsp (45 mL) chopped ham or 2 tbsp (25 mL) chopped green onion or chives.
Helpful Hints: Eggs are a low-carb dieter’s best friend, as they are low in carbohydrates, and they tend to digest slowly, warding off hunger for hours. To help you stay on track, keep some in the refrigerator for weak moments, when the snacking urge strikes.