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Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
Paprika adds zing to hard-boiled eggs.
4   hard-boiled eggs, sliced (see Tip)
1 teaspoon  extra-virgin olive oil
1/2 teaspoon  kosher salt
1/2 teaspoon  paprika

Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
Eggcetera Recipe at
Dip egg slices in oil and sprinkle with salt and paprika.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 88
Fat. Total: 6g
Protein: 6g
Carbohydrates, Total: 1g
Fat, Saturated: 2g
% Cal. from Fat: 61%
Cholesterol: 216mg
Sodium: 297mg
Spotlight Recipe Review See all 8 reviews »

Rating: 2
by: Fran Reviewed: 03/03/2012
I basically cook my eggs the same except I boil them for one minute, cover, remove from heat, let stand for ten minutes and them cool under running water.
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