I’m a big fan of the hard-boiled egg; I find that keeping a few in the fridge makes for an easy breakfast with a slice of whole-grain cinnamon toast, a wholesome way to add protein to a lunch salad, or for snacks. My favorite way to eat them is slightly undercooked, peeled, halved and schmeared with the thinnest film of mayo and then sharp Dijon, followed by a few flakes of sea salt, but Julia Child’s version might be their highest calling: the potential to stuff their centers with something like a balanced meal, or at least a really gush-worthy appetizer.
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