Packing lunch: You’re doing it all wrong! (And 36 ideas for getting it right)
If you can boil water, you can make hard-boiled eggs. Just follow these instructions from Los Angeles Times Food Editor Russ Parsons for the perfect hard-boiled egg. Once your eggs are boiled and peeled, you can pop two into your lunch box for a fast, protein-packed lunch. Or, for the more ambitious among you... (Ricardo DeAratanha / Los Angeles Times)
You can make deviled eggs. Here, we offer two recipes from Los Angeles Times Food Editor Russ Parsons. But he encourages you to adopt the method, and then make it your own. Here: Deviled eggs with tarragon and cornichons.(Gary Friedman / Los Angeles Times)
