These little yummies were on my lunch menu this week: Tuna Stuffed Hard Boiled Eggs.
(If you made the mayo for the crab cakes earlier this week, here is an opportunity to use it before it goes bad!)
Inspired by a another recipe at Everyday Paleo (here’s the original) – I doubled the tuna, used red onion instead of green (it’s what I had on hand), and left out the pickles. I love this idea! They are so much more robust than regular deviled eggs and would be a great paleo-friendly option to bring to a party!
Because we are all beginners at some point, I won’t assume that everyone out there knows how to make hard boil eggs. And yes, there is a wrong way to do it – most of the time people have a tendency to over cook them – which makes the yolk chalky and the whites rubbery and not soft… insert sad face.
How to Hard Boil Eggs
So, get your pan, fill it with some water and put it on the stove to boil. Depending on how many eggs you are going to do, make sure you use a pot with enough water so that all of the eggs are fully submerged in the water. Bring the water to a boil, before you put your eggs in.
Now that the water is boiling, get the eggs in the water. Do not drop them into the water – the egg will hit the bottom of the pan, creating a slight crack in the shell, leaking white into the water and causing water to get into the egg. It will be gross! Instead, lower your eggs individually into the water – I like to use a laddle or a large spoon… if you are a bit more dexterous and daring, you might try a tablespoon (do so at your own risk, you’ll probably burn yourself on the steam coming off the H2O).
Allow the eggs to cook for 2-3 minutes per egg. Example: the other night I cooked 6 eggs, so I let them boil for 18 minutes. I use free range eggs, which have thicker shells, so I go on the high end of cook time. Those silly, weak-shelled white eggs probably need something on the lower end 🙂
Once time is up, remove them from the heat and drain them from the water. You now have a choice to make – you must do something to cool the eggs so that they stop cooking (just like a steak, although you remove them from heat, they will continue to cook as they rest, due to their own temperature). So you can A) put some ice in a bowl and let the eggs sit in the ice – that’s how my mom used to do it. Or B) you can put them in a bowl and stick them in the freezer for 10-15 minutes – this is what I do, because I don’t have an ice maker. Just don’t for get you put them in there!
Hard boiled eggs are a great traveling snack – they are a great source of protein and even come in their own wrapping! You can make a dozen at one time and keep them in the fridge for any time you need a pick me up, use them over salads, or add them to a plate with bacon, tomato and avocado and make a deconstructed Cobb salad 🙂