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Big-Batch Hard-Boiled Eggs

['24 large eggs']

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.
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.
Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.

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