Fried boiled eggs are buttery, crispy, and so delicious. They are wonderful as a snack, for breakfast, or as a salad topping.
Ready in less than 10 minutes, you can whip them up any time you feel like turning hard-boiled eggs into a treat!
I love hard-boiled eggs. I love them plain, with just a sprinkle of salt and pepper. And I also enjoy them topped with a variety of toppings - mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn't?).
I make a dozen hard-boiled eggs twice a week for my family of four, so we can always have one or two if we're hungry between meals. Frying hard-boiled eggs in butter makes them especially good. In fact, they are one of my favorite keto snacks!
You'll only need a few simple ingredients to make this tasty snack. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Hard-boiled eggs: They should be halved lengthwise. Make sure that the yolks are fully cooked.
Butter: Salted or unsalted, it's up to you. I usually have unsalted butter in the fridge (for my frequent baking) so that's what I use in this recipe. But salted butter will work just as well.
Salt and pepper: Just a pinch. Or simply salt to taste. See the discussion below about other spices you can use.
Frying hard-boiled eggs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step, if you don't already have them in the fridge, is to hard-boil some eggs. Let them cool to room temperature before proceeding.
Now, cut the eggs in half lengthwise.
Saute them in butter on both sides until golden brown. They come out so delightful: warm and buttery, soft yet crispy.
Season with salt and pepper, then serve.
You want the yolks of the eggs you use in this recipe to be fully cooked. So if you use my tutorial for how to boil eggs, you should keep them in the water for the full 12 minutes so that the yolks are fully cooked.
Frequently asked questions
No, unfortunately, that wouldn't work. They need to be truly hard-boiled, not even medium-boiled.
I don't recommend freezing the leftovers. Cooked eggs become dry and rubbery when frozen and thawed.
It's best to enjoy these eggs freshly cooked, but if you end up with leftovers, refrigerate them, don't freeze them.
Butter is truly delicious in this recipe. But if you'd rather not use butter, you can use alternatives such as ghee or olive oil.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- I season these eggs very simply, with Kosher salt and black pepper. Paprika or even smoked paprika (one of my favorite spices) would probably enhance their flavor.
- You can also sprinkle them with a bit of cayenne pepper or drizzle them with some hot sauce if you like spicy food.
- A sprinkle of bacon bits on the finished dish is lovely. So is a sprinkle of dry-grated parmesan cheese.
These buttery eggs make a perfect snack or a great breakfast. And they are also very good for lunch or dinner, as a salad topping - they're great with this simple arugula salad and can turn it into a complete meal.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. But if you've used hard-boiled eggs that have already spent a few days in the fridge, take that into account.
Reheat the leftovers very gently, in the microwave on 50% power, or enjoy them cold. Eating them cold is actually my favorite way to enjoy them.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Fried Boiled Eggs
- 2 hard-boiled eggs halved lengthwise
- 1 tablespoon butter
- Pinch salt and pepper
- Place the butter in a small nonstick skillet.
- Heat it over medium heat until melted.
- Add the egg halves. Fry them until golden brown, about 3 minutes per side. If the butter browns too much, slightly reduce the heat and keep cooking.
- Season the eggs with salt and pepper and serve.
- Keep leftovers in the fridge, in an airtight container, for up to 3 days (unless the eggs you used have already spent some time in the fridge).