Easter is Coming! Perfect Hard Boiled Eggs - Easy Peeling - And Natural Easter Egg Dye



Plain and simple:   For easy peeling of hard boiled eggs simply use eggs that are not new.  

When you know you will want to make or use hard boiled eggs for deviled eggs, egg salad, chef's salad, etc. just plan to purchase your eggs at least one or two weeks ahead. 

When you make them, they will peel easily.  Period.  No matter how you make them.  The simple truth is just don't use super fresh eggs.  That's it.

But here is another great hard-boiled hint:  Use your pressure cooker!  (Your 'instant pot' for those who are confused). Once I started to use my instant-pot style cooker to make our hard boiled eggs, I've never gone back to boiling them in a pan on the stove. 

A cup of water (or whatever your brand calls for), and a raised inner pot to keep the eggs off the direct heat of the bottom; and manual set for 8 minutes.  Let it set there, naturally releasing pressure for a couple minutes while you get a bowl of cold/ice water ready (about 3-4 minutes) and then quick-release to get your eggs out, put them in the cold water and let them sit for 5 minutes or until they cool down.

That's it.

As a side-note:

I found this natural egg dye list on the internet years ago and saved it to my personal files.
I don't know if I saved it to my files/recipes here on yet
so for my personal use and also my now-young-adult daughters who might
want a quick and easy color guide for their Littles - here it is!

Yellow onion skins = orange
Blueberry and beets = purplish
Red cabbage with baking soda = gorgeous teal
Turmeric = bright yellow
Yellow onion with no vinegar = orange
Red cabbage with no vinegar = light baby blue
Beets = pink
Red cabbage, no vinegar, left overnight = medium pool blue
Red cabbage, quickly dyed = barely there baby blue
Yellow onion left overnight = dark burnt red
Raspberries = light pale purple
Coffee = brownish orange


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