Ideal for an easy, low-cost appetizer, our tray of delectable hard-boiled eggs—topped with four different garnishes—is sure to please. The spread’s got something for everyone: eggs dusted with smoky paprika, covered in crispy, crumbled bacon, dressed-up with cooked, sliced asparagus, or sprinkled with freshly chopped herbs. And while the line-up was devised with Easter and other spring parties in mind, these hard-boiled eggs make for a fantastic platter any time of year. Plus: Take note of this foolproof formula for hard-boiling eggs perfectly, and put it to work when packing lunches, making snacks, or preparing an egg-salad sandwich.
12 large eggs
½ cup mayonnaise
1 teaspoon Dijon mustard
Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
Calories from fat 80%
Sat fat 4g
How to Make It
Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and ⅛ teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.