I don’t know about you, but whenever I made hard-boiled eggs for salads or deviled eggs I always ended up with a unappetizing gray ring around the yolk. This also meant overcooked, dryness that was hard to get past. Luckily, I came across this little tip a year or so ago in my Betty Crocker Bridal Cookbook and haven’t seen that nasty ring since. It yields a perfectly cooked hard-boiled egg.
Fill your pot with cold water and gently place your eggs in with about an inch of water above them (add more water if needed). Place the pot over medium-high heat and bring to a simmer. Try not to boil them as it could crack the egg shells. Once the water is simmering, remove the pot from the heat and cover with a lid. Let the eggs sit this way for 20 minutes then immediately remove to a bowl of ice water to stop the cooking process. Peel, cut in half and see the awesome results!