Baked hard boiled eggs are super easy to make, completely hands off and they come out perfect! Adjust the cook time to your desired degree of doneness and have hard boiled eggs on hand to use for egg salad, deviled eggs, toasts, salads, grain bowls and more.

We are at the beach for the week, and I'm so happy for the sunshine and fun.

I'm working today and tomorrow from down here, but then off for the rest of the week. And I'm so ready for it! 

We'll have beach mornings with the dog, pool afternoons, family bike rides to get ice cream, maybe some kayak or paddle boarding and of course, lots of good eats. OH, and we're planning to go parasailing too! I'm so excited!

(Caveat: We are still being ultra careful, wearing masks and staying away from people. Except maybe the parasail instructor. )

So let's get right to the food today.

Did you know you can make baked hard boiled eggs in the oven?

It’s such an incredibly easy way to make a large batch and have them come out perfectly with very little effort.

You can even adjust the baking time to get them just how you want, whether that’s a little on the jammy side, totally cooked through or somewhere in the middle.

(Details below on that.)

No need to haul out your biggest pot and fuss with them over the stove. Just pop the eggs in a muffin tin, set your oven timer and walk away.

(If you have one, these Instant Pot hard boiled eggs are another great, easy way to meal prep eggs.)

You’ll be making these on repeat and finding all sorts of delicious ways to use the cooked eggs.

My go-to recipes are making classic egg salad or my mom’s Southern deviled eggs. You just can’t go wrong.

BUT, there’s tons of other great ways to use hard boiled eggs. Everything from toasts and sandwiches to salads and grain bowls.

(I’ve got a big list of ideas below.)

So let’s get to making these beauties!

Now, I’ve got some notes and tips coming up on how to make baked hard boiled eggs. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on baked hard boiled eggs:

• You can adjust the doneness of the eggs based on your preference. Eggs baked for 24-25 minutes will still be a bit jammy. Eggs baked for 30 minutes will be completely done. I usually take mine out at 27-28 minutes and they are perfect. (The timing will depend on your oven too so you may need to play around with it a bit.)
• If your oven doesn’t cook evenly, be sure to rotate your muffin tin halfway through so all of the eggs get done.
• You'll need to transfer the eggs to an ice bath as soon as you remove them from the oven. This helps stop the cooking. Otherwise, your eggs will continue to cook and will be overdone. So have that ready to go.
• This timing is based on large grade A eggs. If you have extra large eggs or a different size, you may need to slightly adjust the baking time.

Oh, and yes, you can grab a few out early if you want just some of them to be more jammy and the rest to be cooked through. Just keep them separate and label them in a container in the refrigerator so you know which are which.

Also, the recipe calls for a full dozen eggs, one for each muffin cup. However, you can certainly do fewer than this if you don’t need that many.

Although, I’ve got lots of great ideas on how to use these up, so you may want at least a few extras. It’s great to have some on hand to add to a meal for a healthy protein boost!

So let’s get some ideas flowing.

Ways to use hard boiled eggs:

• Use for breakfast, cut in half and sprinkled with some salt and pepper
• Or get creative and change up the seasonings (everything bagel seasoning, anyone?)
• Slice and put over avocado toast
• Slice or chop and add to a salad
• Make egg salad
• Make deviled eggs
• Pack for a school or work lunch
• Use with a grain bowl
• Slice and use in a grilled cheese sandwich; add bacon if you have it
• Add to potato salad
• Serve with a ramen bowl
• Use with a stacked veggie sandwich
• Add to a savory oatmeal or grits bowl

Now, part of the beauty of making a big batch of hard boiled eggs - we’ve got a dozen here! - is that you will probably end up with extras. Or maybe you want to meal prep these to have on hand.

Either way, it's lovely to cook once and having food ready to go for days.

So let’s talk about what to do with the leftovers.

How do you store hard boiled eggs?

- Hard boiled eggs are best stored unpeeled, with the shell still on. Store the eggs, in the shell, in the refrigerator for up to 1 week.

- Once peeled, any extra unused eggs will keep in the refrigerator for up to 2 days.

- You can keep peeled hard boiled eggs in a bowl of cold water, changing it daily, to prolong their freshness; they’ll keep for up to 5-7 days this way.

- They will also last up to 5-7 days if you keep them wrapped in a damp paper towel and placed in a sealed container.

- Oh, and the eggs should be refrigerated within two hours of being made. If they are left out longer than that, it’s best to throw them out. (That's helpful info for your leftover Easter eggs. )

Not sure how long yours have been in the refrigerator? Give them a whiff. If you smell any rotten odors or any sulfur, they need to be tossed.

Now you are all set to give these a try.

I hope you do - and I hope you let me know in the comments below your favorite way to use them.

Enjoy!

XO,

Kathryn

P.S. Stay tuned because I’ve got a post coming up later this week on a favorite way to use hard-boiled eggs.

You can also sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Continue to Content

Yield: 12 eggs

Baked hard boiled eggs

Print

Baked hard boiled eggs are super easy to make, completely hands off and they come out perfect! Adjust the cook time to your desired degree of doneness and have hard boiled eggs on hand to use for egg salad, deviled eggs, toasts, salads, grain bowls and more.

Prep Time 2 minutes

Cook Time 28 minutes

Total Time 30 minutes

Ingredients

• 12 large eggs

Instructions

1. Preheat the oven to 325.
2. Place each egg in one cup of a muffin tin. (No need to spray or line the muffin tin.)
3. Bake the eggs at 325 for 25-30 minutes, depending on your preferred degree of doneness. Eggs removed at 25 minutes will be slightly jammy, while those cooked for 30 minutes will be completely cooked through.
4. Remove the muffin tin from the oven and immediately, carefully transfer the eggs to a large bowl of ice water to stop the cooking process.
5. Let sit for a couple of minutes in the ice bath then remove and dry off.
6. Use immediately or store the extra eggs, unpeeled, in the refrigerator for up to a week. (See notes below for more storage tips.)

Notes

You can adjust the doneness of the eggs based on your preference. Eggs baked for 24-25 minutes will still be a bit jammy. Eggs baked for 30 minutes will be completely done. I usually take mine out at 27-28 minutes and they are perfect for me.

You can grab some out early if you want just a few to be more jammy and the rest to be cooked through. Just keep them separate and label them in a container in the refrigerator so you know which are which.

If your oven doesn’t cook evenly, just be sure to rotate your muffin tin halfway through so all of the eggs get done.

Make sure you transfer the eggs to an ice bath as soon as you remove them from the oven. This helps stop the cooking. Otherwise, your eggs will continue to cook and will be overdone.

This timing is based on large grade A eggs. If you have extra large eggs or a different size, you may need to slightly adjust the baking time.

Storage tips for hard-boiled eggs:

• Hard boiled eggs are best stored unpeeled, with the shell still on. Store the eggs, in the shell, in the refrigerator for up to 1 week.
• Once peeled, any extra unused eggs will keep in the refrigerator for up to 2 days.
• You can keep peeled hard boiled eggs in a bowl of cold water, changing it daily, to prolong their freshness; they’ll keep for up to 5-7 days this way.
• They will also last up to 5-7 days if you keep them wrapped in a damp paper towel and placed in a sealed container.

Recommended Products

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• 
  Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1 egg
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 71mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g