[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HOW TO MAKE HARD BOILED EGGS FOR EASTER[/title][fusion_text]Week of April 14th-16th 2014
Place eggs in a saucepan and add enough cold water to cover the eggs by at least 1 inch. Bring the water to a boil. Immediately cover the saucepan and remove the pan from the heat. Let the eggs stand for 15 minutes, and then drain the water. Transfer the eggs to a bowl of ice water to cool them quickly, changing the water to keep it cold if necessary. When cool, eggs can be peeled. Store cooked eggs in the refrigerator for up to 1 week.
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