#18 KEEP HARD-BOILED EGGS IN THE REFRIGERATOR

Hard-boiled eggs are a convenient, versatile food. You can grab one or two to eat as a snack on the go, or use them as a quick way to add some healthy protein and fat to a salad. And when you don’t feel like cooking—or when it’s too hot to turn on your oven—you can also whip up egg salad and eat it with some raw zucchini slices.

To Make Hard-Boiled Eggs on the Stove, Gather:

• 6−12 large eggs

1. 1. Arrange eggs in a single layer in a large saucepan. Completely cover eggs with cold water.
2. 2. Bring water to a rolling boil over high heat. Once boiling, turn off the heat and cover the pan. Let sit for 12 minutes.
3. 3. Remove eggs from the saucepan and place them in an ice bath for 15 minutes to cool. Peel cooled eggs under cold running water.
4. 4. Place eggs in a large storage container and store in the refrigerator for up to 5 days.

To Make Hard-Boiled Eggs in the Pressure Cooker, Gather:

• 1 cup water
• 24−36 large eggs

1. 1. Add water to bottom of the pressure cooker. Place the steamer in the pressure cooker and carefully arrange eggs in the basket. Seal the lid and bring the pressure cooker to low pressure.
2. 2. Cook for 5 minutes, let the pressure naturally release for 5 minutes, and then manually release any remaining pressure.
3. 3. Remove eggs from the pressure cooker and place in an ice bath for 15 minutes to cool. Peel cooled eggs under cold running water.
4. 4. Place eggs in a large storage container and store in the refrigerator for up to 5 days.