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Close up of 2 hard boiled eggs cut in half and served on a small plate with salt and pepper sprinkled on top and parsley to the side for garnish.
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Hard Boiled Eggs

Hard boiled eggs are super easy to make, come out perfectly cooked every time and are so versatile. They’re great to have on hand for a healthy snack or to use in making egg salad, deviled eggs, toasts, salads, grain bowls and more.
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Yield: 2 -12 eggs

Ingredients

  • 2-12 large eggs

Instructions

  • Place eggs in the bottom of a large pot in a single, even layer and cover with cold water.
  • Bring the water to a boil over high heat. Turn off the heat, cover the pan and let the eggs sit for 13-14 minutes for completely done eggs.
  • Before the eggs are finished, make a water bath. Add cold water - and some ice cubes, if desired - to a large bowl.
  • Drain the eggs and place in the ice bath for several minutes to stop the cooking. Drain again.
  • Peel the eggs to use immediately or store unpeeled in the refrigerator for later. (More details on storage below.)

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Notes

Large eggs: I use large eggs. If you are using a different size, the timing may vary.
Quantity: You can cook as many eggs as will fit in an even layer in your pot. You can also just cook 2 if that’s all you need.
Cook time: Let these sit for 13-14 minutes for eggs that are cooked all the way through. You can also remove some eggs along the way if you want a couple that are a bit more jammy. Preferences vary, but you can take them out at 5-7 minutes for a more jammy center.
Peeling: If you are using immediately, go ahead and peel the eggs. However, if you are storing them, leave the shells on.
To peel: I let the eggs cool a bit, tap them all over on the counter or edge of the sink to crack them, then peel them under running water. My aunt’s method is to drain the water from the pot they cooked in, then swish the hard boiled eggs around in the pan to crack them. She adds ice water, lets them sit for about 5 minutes and then peels them.
Storage tips: 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.
Uses: See the list of ideas in the post above on ways to use hard boiled eggs.

Nutrition

Serving: 1egg | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 71mg
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