+
0 (0)

Categories: Appetizers, Vegetarian

Hard-boiled eggs

Hard-boiled eggs
Kirk McKoy / Los Angeles Times

We ate dinner on the back porch four times last week -- only partly because I've been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw garlic pounded with a little salt ... Read more

Total time: 15 minutes, plus 1 hour cooling time | Serves 6
  • 6 eggs

Step 1Place the eggs in a saucepan with water to cover. Bring to a rolling boil and cook 1 minute. Remove from the heat and let stand until the water is lukewarm, about 1 hour. Remove the shells and cut in half lengthwise.

Each serving:
78 calories; 6 grams protein; 1 gram carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 212 mg. cholesterol; 62 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
English pea and goat cheese tart
Asparagus flans
Spinach and sweet miso tartlets
Kohlrabi Pancakes