How to Make Perfect Hard-Boiled Eggs
Making hard-boiled eggs may come as second nature to some people, but believe it or not, there are several very good cooks in my family who boil their eggs to the point of no return, which inevitably results in a weird gray color (sometimes described as a green ring) around the yolks. If this sounds like you or someone you know, read on…
I have found that the trick to boiling eggs perfectly every time is to avoid overcooking them. Some people swear by 12 minutes, others swear by 10 minutes, but using my method, the timer starts once your water is boiling.
If you’re looking to make perfect hard-boiled eggs every time, here are a few of the tips and tricks I’ve learned through much trial and error:
- Gently place eggs (I like to use extra large eggs) in a single layer in a medium pot and cover with cold water by 1 inch.
- Bring water to a boil over medium-high heat, and once it comes to a strong boil, set a timer for five minutes.
- After five minutes, remove eggs from heat, discard hot water, and run eggs under cold water until cool.
- Once cool, drain water and refrigerate until you’re ready to eat or use eggs in a recipe.
How to Use Hard-Boiled Eggs: 7 Easy Ideas
- Simply remove the shell, add a sprinkle of salt and pepper (or lime and soy sauce), and enjoy as a protein-packed snack!
- Slice them with a handy egg slicer and add to your favorite salad – I’ve been loving them over arugula or spinach with a sprinkle of lime and salt and a side of toast for breakfast.
- Mash and mix them with a little mayonnaise, salt, and pepper and enjoy this simple egg salad with crackers or in a sandwich.
- Add them to your favorite avocado toast medley – I like to add cottage cheese, sliced cucumber, and radishes, too.
- Add one or two to your favorite chicken soup when serving – I learned this little trick in Mexico.
- Make my Chipotle Deviled Eggs.
- Pickle them and add chive blossoms in the spring for an extra layer of flavor!
Feel free to leave a comment below and share your favorite way to use leftover hard-boiled eggs!
Photography + Styling: Cacey McReavy
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.