Making a great hard-boiled egg is nearly as easy as boiling water, if you know the right way to it. Cooking eggs too long or too vigorously can result in cracked shells, tough whites, and green-gray, sulfuric-smelling yolks. If you follow these easy steps though, you will have perfect hard-cooked eggs that will be great for dyeing and decorating for your Easter baskets and still tasty and perfect for deviled eggs and egg salad sandwiches next week.
Place eggs in a saucepan filled with cold water Set your eggs in a single layer — the water should cover the eggs by about two inches.
Boil the water. Bring the water to a full, rolling boil, and cover the saucepan. Turn off the flame and remove the pot from the burner, and let it stand, covered — no peeking — for 10 minutes (set a timer).
Cover the eggs in cold water Drain the saucepan, and transfer the eggs to a bowl of cold water, to stop the cooking process.
And that’s it, your eggs will be perfectly cooked and ready to dye and decorate. Don’t forget to keep them refrigerated when they aren’t on display.