First you have to boil the eggs! This is a foolproof way to get the perfect hard-boiled eggs everytime!

How to hard-boil eggs:


  • 1 tablespoon white vinegar
  • 12 large eggs (or number of eggs you need)


Bring a large pot of water to a rolling boil over high heat. Pour in the vinegar, which helps with the smell. Gently add the eggs into the boiling water using a slotted spoon and cook for 6 minutes. After 6 minutes, take the pot off the stove and put a lid on the pot and let it sit for another 6 minutes. Immediately place the eggs into a pan filled with cold water and ice. Let cool for 2-4 minutes to stop the cooking process. Peel under lukewarm water, then chop or serve as desired.

Best Egg Salad:


  • 1 dozen large eggs, hard-boiled
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon sweet pickle relish
  • 1/4 cup minced dill
  • 1/4 cup minced chives
  • 1/4 teaspoon paprika
  • salt and pepper to taste


After the eggs are hard-boiled, place on a chopping block and chop to desire size, place chopped eggs in a large bowl. Add mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Add paprika and salt and pepper to taste. Chill until ready to serve.