Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving ...

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes.

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes.

Place the remaining 12 egg halves, cut side up, on a cutting board or plate. Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks.

Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower 12 eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes.

Set the egg white aside and dredge the remaining egg whites. In batches of six, transfer the breaded egg whites to the hot oil to fry. Cook until the panko is golden brown, 2 to 3 minutes.

Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce ...

Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water.