How to Hard-Boil the Eggs:

• Remove eggs from the refrigerator about 20 minutes before cooking.
• Gently place eggs in a deep pot. Add enough water to come one inch above the eggs. (Add onion skins now if you’re coloring eggs for Easter.)
• Cook on high heat until water comes to a boil.
• Immediately remove pot from heat and cover the pot. Allow the eggs stand in the hot water for 15 minutes. Discard the onion skins, if used.
• Remove the eggs from the hot water and cool them immediately in a bowl of ice-cold water for about 5-10 minutes. (This stops any further cooking, makes eggs easier to peel, and helps prevent a greenish ring from forming around the yolk.)
• Remove eggs from the water, pat them dry, and refrigerate them until serving time.