Whole-grain mustard and fresh herbs dress up ordinary hard-cooked eggs. Try topping them instead with a dusting of paprika or a dollop of wasabi paste. This recipe can easily be doubled or tripled to accomodate the number of guests, and it is dairy-free, nut-free and gluten-free.

Hard-Cooked Eggs with Mustard


4 large eggs (“Mom” prefers cage-free)
4 tsp. whole-grain mustard
Fresh flat-leaf parsley


Place 4 large eggs in a saucepan, and cover with water by 1 inch. Bring to a boil, then immediately remove pan from heat, cover, and let stand 13 minutes. Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking. (Unpeeled eggs can be refrigerated up to 1 week.) Peel eggs and cut in half. Top each half with 1 teaspoon whole-grain mustard and a fresh flat-leaf parsley leaf.

Makes 4.

*Recipe and image courtesy of Martha Stewart’s cookbook, Clean Slate.*