A dozen hard-boiled eggs, peeled and chilled — the base for a week of quick breakfasts, snacks, and salads. Grab one on your way out the door, five days a week.
PREP 5 MINCOOK 12 MINMAKES 12
What you need
1 dozen Mihuevos eggs
Water, enough to cover
Ice, for the cold bath
Airtight container, for storage
How to make it
Place eggs in a single layer in a pot and cover with cold water by about an inch.
Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes for a fully set yolk.
Transfer eggs immediately to an ice bath for at least 5 minutes — this stops the cooking and makes peeling much easier.
Peel once cool, starting at the wider end where the air pocket sits.
Store peeled in an airtight container in the fridge for up to a week.
