Ingredients

• 24 large eggs

Instructions

1. Fill a large pot with 1" water and fit a steamer basket into pot. Cover and bring to a boil over high heat. Carefully place eggs in steamer basket. Cover with a tight-fitting lid and steam 12 minutes.
2. Using tongs, immediately transfer eggs to a large bowl filled with ice water to stop cooking. Let sit until cool enough to handle, about 10 minutes. Peel.
3. Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.