For perfect hard boiled eggs: Cover eggs with water and bring to a simmer. Cover pot, remove from heat and let sit 10 minutes. Remove eggs from hot water, and cool in ice water. Quick cooling avoids yolk discoloration (that horrible green ring).
3. Old-School Egg Salad. Both egg and tuna salads were embarrassing high school lunches. They were fragrant, and reeked of lean times. Well, I’m all grown up, and darned if I don’t crave the occasional egg salad. On a cracker, or in a sandwich, I now have the maturity to appreciate its simple elegance. When perfect hard-boiled eggs combine with mayo, mustard (dry or Dijon), celery, a few chopped cornichon, parsley, and generous seasoning, well it’s just a little bit of heaven (and cheaper than a can of Bumble Bee).
4. Deviled Eggs. Everyone loves a deviled egg, but no one seems to make them anymore. After making a perfect hard boiled egg, split the eggs in half lengthwise. Remove the yolks, and press through a sieve. Toss with a good amount of mayo, mustard and salt, and dollop the filling back into the egg whites. Dust with a bit of paprika and take a bow. You can make a dozen deviled eggs for $3.00, which is a lot less than the $5.99 you could have spent on store-bought chips and salsa.
5. Pasta Carbonara. This classic Italian pasta sauce gets its magic from the thickening power of egg yolks. To prepare, crisp some bacon, pour out the excess bacon grease, and (over low heat) add a few egg yolks, milk, pasta, and grated Parmesan. Heat through just until the sauce thickens (remember, you don’t want to scramble those eggs). Though it might not help you lose weight, it will help you with debt; Carbonara for four will run you less than $5.
