Perfectly Hard-Boiled Eggs:
Run eggs under hot water to bring to room temp. Gently place eggs in a single layer in a tall pan w/enough cold water to cover eggs completely by 1”. (Limit 1 dozen at a time.) Bring water just to a rapid boil over high heat, then remove pan from heat and cover tightly w/a lid. Set timer for 17 min for large eggs/20 for jumbo. Remove from heat and drain off water from eggs. Transfer eggs to a bowl of ice cubes and cold water. Let eggs cool at least 10 min, then drain. Either store in refrigerator or peel the eggs. To get perfectly peeled hard-cooked eggs, use eggs that are at least 3-5 days old. If they’re too fresh they’re difficult to peel. Place the egg in a bowl of water. If it lays on its side it is very fresh. If the egg floats to the top, it is ready for the trash. The best eggs for boiling are the ones on their way to standing up because that extra air makes peeling easier. So buy eggs for hard-cooking at least a week ahead of time.
Make a Sandwich:
Chop hard-boiled eggs with an egg chopper. Pour into a bowl and mix with Miracle Whip. Spread Miracle Whip on both slices of bread and add egg filling. Enjoy!
I used to just boil and boil the eggs until I was certain they were done (i.e. over-cooking them). With this new method, the eggs retain moisture and definitely taste better.