Perfect Hard Boiled Eggs Recipe
Published January 13, 2021. This post may contain affiliate links. Please read my disclosure policy.
Learn how easy it is to make the absolute perfect hard boiled eggs using my fool-proof procedures that render impeccable results every single time.
We seriously put hard boiled eggs on just about everything. Sometimes we put it in salads and sometimes on toast. If you’re looking for ideas on how to use them then definitely check out my Shaved Brussels Sprouts Salad or Avocado Toast.
Hard Boiled Eggs
Hard boiled eggs are cooked eggs in rolling boiling water until both the egg yolks and whites are firm. They are the most common boiled eggs out there, second to soft-boiled eggs. They are used in a myriad of ways including being served by themselves, in salads, on sandwiches, or even appetizers.
How to Make Them Peel Easy
Having made thousands upon thousands of hard boiled eggs, the trick to making them peel easy rests in the temperature of the water. Often times people say you can only use white eggs so that they peel easy, that is not the case. You MUST start with rolling boiling water and then putting the eggs in, not bringing the water to a boil with the eggs already in it.
I know this may seem elementary in dumb, but I can promise you this is the key, no matter what color or kind of egg you decide to use.
How to Make Hard Boiled Eggs
Follow along with these simple instructions for how to prepare perfect hard boiled eggs:
Bring a large pot of water to a rolling boil.
If desired, add some vinegar to the water to help with the smell.
Add in the eggs gently with a spoon so the eggs do not crack and boil for 6 minutes.
Place a lid on the pot, turn the heat completely off and let the egg stand in the water for 6 more minutes.
Remove the eggs from the water and place directly into an ice water bath in a container and let sit for 2-4 minutes or until completely cooled.
Peel, Slice, and serve
Make-Ahead and Storage
Make-Ahead: These eggs can be made up to 3 days ahead of time.
How to Store: Keep them in the shell, in water in a container in the refrigerator for up to 4 days.
chef notes + tips
- To get rid of the smell while boiling, add some distilled vinegar to the pot of boiling water.
- If you need help peeling the eggs, run them under lukewarm water while peeling.
More Recipes Using Eggs
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Video
Perfect Hard-Boiled Eggs Recipe
Ingredients
- 1 tablespoon distilled vinegar
- 6 large eggs
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Pour in the vinegar to help with the smell.
- Gently add the eggs into the boiling water using a large spoon and cook for 6 minutes.
- Next, place a lid onto the pot, turn the heat completely off and let them sit for 6 more minutes.
- Immediately place the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice and serve.
Notes
- Make-Ahead: These can be made up to 3 days ahead of time.
- How to Store: Keep them in the shell, in water in a container in the refrigerator for up to 4 days.
- To get rid of the smell while boiling, add some distilled vinegar to the pot of boiling water.
- If you need help peeling the eggs, run them under lukewarm water while peeling.
Nutrition
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I’ve made these with both the original and the truffle sauces, and all I can say is GAME CHANGER!! We love devilled eggs and now I can make them all the time because it’s so simple and tastes exactly the way my homemade ones did. However, I’d like to give you a better way to hard boil the eggs. Bring water to a rolling boil, add eggs with a spoon and boil 6 minutes, then put the lid on and take off the heat and time another 6 minutes, then an ice bath for 4 minutes, then peel. This method makes them soooo easy to peel, you almost never have a peel that won’t let go. Thanks so much for the easy peasy devilled egg recipe, now if only eggs would get cheaper, but they are still the least expensive protein there is.
definitely a game changer. perfect eggs, no rubbery whites, no grey line around the yolks, and SO easy to peel. I love devilled eggs and now I’ll make them all the time, thanks to you!
I love hard boiled eggs but gave them up because peeling them was such a pain. I’ve tried so many cooking methods and lost count of how many I’ve ended up throwing out because I couldn’t get them peeled without losing 3/4 of the egg. This worked PERFECTLY. Once you start peeling the shells just fall away. I couldn’t believe how easy it was. Thanks so much for sharing this information. I’m going to make a bunch of deviled eggs now.
With my burner on high, water boiling, I added the eggs – it took at least 6 minutes for the water to boil again – should I count that as the six minutes? Help. Love you and your recipes!
yes
I am the deviled egg maker for family gatherings. The eggs I boiled for Thanksgiving lunch were home-raised. First time I didn’t use eggs from the grocery store. I had to peel parts of the shells from some with a sharp knife! I’ve always put the eggs in cold water and brought them to boiling. I’m going to try your method from now on.
Do you start with the
eggs cold outta the fridge,
or room temp. ?
Thanks
fridge
Wow. I think I’ve tried every way known to man to hard boil eggs. Your way was new to me but figured I had nothing to lose so I gave it a try. Results were amazing. Not a nicked up egg white in sight!! Thanks so much, Billy. What a joy to try something that worked sooooo well.
After 50 years i can finally make the perfect hard boiled eggs!!! Just did 6… perfect perfect perfect!! Now egg salad sandwichs for lunch💜 thanks Billy❤️
Some people say you can’t use fresh eggs. You have to use older eggs. This cannot be true. I can’t believe anyone would use old eggs. This worked for me.
This was super easy, and the eggs turned out perfect. Great for Easter eggs. BAM!
—JS
What causes the edge of hard boiled egg yoke to turn grey, is it because the egg is old?
If the yolk turns grey around the edges, it means you have cooked them too long. They are still okay to eat though, but they don’t look pretty on a salad or other unadorned setting.
I love this technique so so much!
I love this technique so much, I haven’t used this technique before, I loved this technique especially hard boiled eggs. This takes a short time!! I have chickens on my farm and thier eggs are white, I I always eat hard boiled egg for breakfast but I put the eggs in normal water then put it on the fire until water boils but it takes a long time! Then put the boiled eggs in the cold water. But your technique is the best, and perfect!! Thank you so much, chef Billy. I’m so lucky to discover your page and follow you and I’m learning amazing techniques from you! Thank you sooo much!