STEAM BOILED EGGS RECIPES

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

Steps:

• Add the washed potatoes with their skin in boiling water. This will help preserve all its nutrients and its original flavor. Cook it for about 15 minutes. Drain all the water and peel off the skin. 
• Take a bowl cut the potatoes into halves or four parts as per your choice. Add extra virgin olive oil, some salt, and pepper. Take a lemon, add a little swoop of it in the potatoes, squeeze the half lemon in the potatoes, and give it a nice toss.
• Chop chives, parsley, and a few leaves of mint to give the potatoes a nice herby flavor.For making the creamy eggs:
• Peel and cut the eggs and separate all the whites and chop them randomly. Collect all the yellows of the egg and smash it, add mayonnaise, mustard, vinegar, and relish and mix it well.
• Transfer this mixture into the potato mix and combine everything well. Add salt and pepper if required and garnish with green onion leaves and paprika. The potato salad with deviled eggs is ready.