Ode to the Hard Boiled Egg

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Ode to the Hard Boiled Egg

By The Paula Deen Test Kitchen

A carton of eggs can be one of those items that sits in your refrigerator half-used for too long, eventually suffering the sad fate of the garbage can.  But actually, eggs need not be thrown out; they have a relatively long shelf-life and so many delicious uses, one of which is hard-boiling them.  And in fact, older eggs are easier to peel!

Hard-boiled eggs can add a tasty, lean protein to tons of dishes, and they last up to a week in an airtight container in the fridge.  With recent studies re-evaluating the nutritional value of eggs, there is no need to feel guilty either; eggs are low in calories (averaging about 70 per egg), high in omega-3s, vitamins, and contain all 8 essential amino acids (proteins your brain and body need for optimal functioning).  Research has increasingly shown that cholesterol concerns are better directed towards red meat and fat sources in one’s diet.

Hard-boiled eggs can be cooked in batches at the beginning of a work week, and make a great stand-alone snack with salt and pepper, or other seasoning of your choice, or can be integrated into casseroles, pasta, salad, dressings, sandwiches, and more.  They go well with (you guessed it!) bacon, shrimp cocktail, smoked fish, pickles, red onion, capers, herbs, and green vegetables such as lettuce, asparagus, or leeks vinaigrette.  They are also really wonderful when smoked after boiling (known as “hard-smoked”) and or pickled (peeled and cured in brine with tangy ingredients such as vinegar, beets, onions, spices, beer, salt, and sugar).  And kids seem to eat them up, making them a great after-school quick-fix.

If you could use some technical improvement, watch Jamie Deen’s Kitchen Basics video and follow these tips:
- Start the eggs in a pot of cold water and salt generously to draw out bacteria and ensure easy peeling
- Once they boil, turn off the heat immediately and let sit for 10 minutes (they are not to remain at a boil, which is why they are technically called “hard-cooked” eggs)
- Remove them from the water on time and, if you want an extra buffer against discolored yolks, submerge them in an ice-bath briefly so they cool faster
- Make sure to peel eggs as close to mealtime as possible so they stay fresher

Check out some of our favorite recipes for hard-boiled eggs:
Traditional Southern Deviled Eggs
Curry Pecan Deviled Eggs
Egg Casserole
Shrimp Salad Sandwich
Jamie’s Chicken Salad Sandwich
Macaroni Salad
Ham Salad
Georgia Cracker Salad
Giblet Gravy
Good Old Country Stuffing

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Reader Comments:


I loved your cooking show! I miss it!

By Janet mundell on March 24, 2014


I loved your cooking show! I miss it!

By Janet mundell on March 24, 2014


I love you Paula my name is Abigail Durant I am 17 and you have helped me so much with my life. Four years ago my dad left my mom, me and my three sisters you have just really inspired me to stay strong and to believe in your self and I just want to thank you so much for that!! smile Sincerely, Abigail Durant

By Abigail Durant on August 11, 2012


Hello Paula, I watch your show faithfully, it is amazing how much some of your reciepes are like the old ones I still use of my mom's she was a fantastic cook but never had to measure anything she did a lot of we call it southern hillbilly cooking and I still cook that way, I would love to share some reciepes with you someday, my son like yours also cooks. Keep up the good work as long as you are healthy enough and the best of luck to you and your family you should be very proud. smile

By Betty on August 08, 2012

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