• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Snack Recipes » Perfect Hard-Boiled Eggs

    Perfect Hard-Boiled Eggs

    Last updated: Oct 28, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Making perfect hard-boiled eggs is surprisingly challenging, and one of the biggest challenges is peeling them.

    If you want them to peel easily, you should use old eggs. The closer they are to their expiration date, the easier it will be to peel them.

    Seven peeled hard-boiled eggs served on a turquoise plate, one of them halved.

    I really like eggs. They are so delicious and satiating! I like them for breakfast, but I also enjoy them for lunch or for a meatless dinner. I enjoy them poached, fried, or scrambled... and I also love soft-boiled eggs. Truly, I don't think I ever tried an egg recipe that I didn't like.

    So as you can imagine, I make hard-boiled eggs often because they make a very convenient snack. The problem? Peeling them is one of those theoretically easy tasks that can easily go wrong.

    And when it does, you're left with deformed eggs, big chunks of the whites coming off as you try to peel them. Unless you follow my recipe, of course! 🙂

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need three ingredients to make this recipe: large eggs, salt, and freshly ground black pepper. As mentioned above, when picking your eggs, make sure they're not too fresh.

    The ingredients needed to cook hard-boiled eggs.

    Instructions

    Once you learn how to do it, making perfect, easy-peel eggs is actually easy. The detailed steps for making this recipe are listed in the recipe card below. Here's an overview of the steps:

    • Your first step is to remove the eggs from the fridge.
    • Next, bring a medium pot of water to a boil. Carefully lower the eggs into the water.
    • Bring the water back to a boil. Allow the eggs to cook for 1 minute, then turn the heat off, remove the pot from the heat, cover the pot, and set your timer for 10 to 12 minutes.
    • Carefully drain the hot water from the pot, and immediately fill it with running cold water. Allow the cold water to run over the eggs for 2 minutes. 
    • Gently crack the eggs and peel them under cold running water.
    A six-photo collage showing the steps for making hard-boiled eggs.

    Expert tips

    It took me a while to learn how to cook perfect eggs that are easy to peel. Now that I've finally mastered the technique, I have three tips for you:

    1. Use old eggs. Not so old that they're past their "use by" date. But the closer they are to that date, the easier it will be to peel them. So I make sure to use the freshest eggs when frying and poaching, saving the older ones for boiling.
    2. Boil your water first, then lower the eggs into the water. This helps loosen up the thin membrane that tends to stick to the eggs, making them impossible to peel. Yes, a couple of eggs might crack if you place them into hot water. But this method is so effective, that I think it's worth it. I just use the cracked eggs to make egg salad.
    3. Cool the eggs immediately after they are done cooking. Do this by pouring out the hot water and filling the pot with running cold water.

    Frequently asked questions

    Why are hard-boiled eggs so difficult to peel?

    Eggs have an outer shell and an inner thin membrane. When the thin membrane sticks to the egg, that's when it becomes difficult to peel.

    So our goal is to find a cooking method where the thin membrane would adhere to the outer shell instead of to the egg. This way, when we peel the shell, the membrane would easily peel off too.

    Should I add vinegar to the cooking water?

    I've tried adding vinegar to the cooking water. I also tried adding salt. None of these methods made any difference. Vinegar does help poached eggs keep their shape. But I don't think it's effective at making hard-boiled eggs easier to peel.

    How long should I cook eggs for deviled eggs?

    Using the method outlined below, you should keep them in the hot water for 12 minutes. So after adding the eggs to the boiling water, bring the water back to a boil, allow the eggs to boil for 1 minute, then turn the heat off, remove the pot from the heat, cover the pot, and set your timer for 12 minutes.

    If you set your time for 10 minutes, the yolks will be slightly soft in the center. 11 minutes should yield fully cooked yolks, and 12 minutes should result in well-cooked, dry yolks - those are best for deviled eggs.

    Variations

    There's not much you can do to vary this basic recipe except for perhaps experimenting with different spices to season the eggs. So in addition to salt and pepper, you could try a pinch of red pepper flakes, smoked paprika, or dried oregano.

    Serving suggestions

    Hard-boiled eggs are, obviously, excellent just as they are for a snack, and that's how I usually enjoy them. But here are a few more ideas:

    • Make them into a creamy egg salad.
    • Use them to make egg-stuffed meatloaf or Scotch eggs.
    • Slice them and use them in a cobb salad.
    • Fry them in butter. Yes, it's delicious!
    • Make deviled eggs. This is probably my favorite recipe to make with them.
    • Have them for breakfast on thick, buttered slices of almond flour bread.
    • Use them to make chopped liver.

    Storing leftovers

    According to the USDA, hard-boiled eggs, whether peeled or unpeeled, can be kept in the fridge for up to one week. I don't recommend freezing them. Their texture won't survive freezing and defrosting.

    Hard-boiled eggs served on a turquoise plate.

    Related recipes

    • Avocado Deviled Eggs
    • Scrambled eggs.
      Fluffy Scrambled Eggs
    • Poached Egg
      Easy Poached Eggs
    • Microwave Scrambled Eggs
      Microwave Scrambled Eggs

    👩🏻‍🍳 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.

    Recipe card

    Hard-boiled eggs.
    4.98 from 46 votes
    Pin Recipe Share on Facebook Print Recipe

    Perfect Hard-Boiled Eggs

    The secret to perfect, easy-peel hard-boiled eggs is using old eggs. The closer they are to their expiration date, the easier it will be to peel them.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Snack
    Cuisine: American
    Servings: 12 eggs
    Calories: 78kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • 12 large eggs not fresh
    • Salt and pepper to taste

    INSTRUCTIONS

    • Remove the eggs from the fridge.
    • Bring a medium pot of water to a boil. Using a slotted spoon, carefully lower the eggs one by one into the boiling water.
    • Bring the water back to a boil and allow the eggs to boil for 1 minute.
    • Turn the heat off, remove the pot from the heat, cover the pot, and set your timer for 10 to 12 minutes. 10 minutes for yolks that are still slightly soft in the center, 11 minutes for fully cooked yolks, and 12 minutes for well-cooked, dry yolks (best for deviled eggs).
    • Drain the hot water from the pot, and fill it with running cold water. Allow the cold water to run over the eggs for 2 minutes. 
    • Gently crack the eggs and peel them under cold running water. Season, if you wish, with salt and pepper.*

    WATCH THE VIDEO:

    NOTES

    My tips for making this recipe a success: 
    1. Use old eggs. Not so old that they're past their "use by" date. But the
    2. Boil your water first, then lower the eggs into the water. This helps loosen up the thin membrane that tends to stick to the eggs, making them impossible to peel. 
    3. Cool the eggs immediately after they are done cooking. Do this by pouring out the hot water and filling the pot with running cold water.
    *The nutrition info does not include salt and pepper. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1egg | Calories: 78kcal | Protein: 6g | Fat: 5g | Sodium: 62mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Low Carb Snack Recipes

    • Honey-roasted nuts.
      Honey-Roasted Nuts
    • Prosciutto wrapped mozzarella.
      Prosciutto-Wrapped Mozzarella
    • Salami chips.
      Salami Chips
    • Fried boiled eggs.
      Fried Boiled Eggs

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023