Easter Eggs Hard-Boiled

Classic hard-boiled eggs perfect for Easter egg decorating and eating. These eggs have a firm white and a creamy yolk, ideal for dyeing or serving as a snack.

6 servings 5 min prep 12 min cook
EasterHard-Boiled EggsHolidaySnack

Nutrition Facts

70
calories
1g
carbs
6g
protein
5g
fat

What You'll Need

Saucepan
Slotted spoon
Bowl
Timer

Ingredients

    • Use fresh eggs for best results
    • Enough to cover the eggs completely in the saucepan
    • Optional: helps prevent cracking and makes peeling easier

Instructions

  1. Place the eggs in a single layer at the bottom of a saucepan.
  2. Add cold water to the saucepan, covering the eggs by about 1 inch.
  3. Add salt to the water if using. Place the saucepan on the stove over medium-high heat and bring to a rolling boil.
    Watch the water closely to avoid overheating
  4. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 11-12 minutes.
    Adjust time slightly for softer or firmer yolks
  5. Prepare a bowl of ice water while the eggs are cooking.
  6. After the time is up, use a slotted spoon to transfer the eggs to the ice water bath. Let them cool completely, about 5 minutes.
    Cooling stops the cooking process and eases peeling
  7. Gently tap the eggs on a hard surface and peel off the shells under running water if desired.

Chef's Notes

  • For easier peeling, use eggs that are about a week old rather than very fresh eggs.
  • Adding a teaspoon of baking soda to the boiling water can also help with peeling.
  • You can store hard-boiled eggs in the refrigerator for up to one week.
  • Perfect for decorating with Easter dyes or enjoying as a protein-packed snack.