It took me a while to come around to hard-boiled eggs. I’m not even sure why, but in the last five years, they’ve become one of my go-to convenient protein options (about 6 grams each)—they’re awesome as a snack or on top of toast or a salad. Or how about deviled eggs? Try my recipe for a lemon-dill version.
They’re also great made into egg salad with avocado or hummus instead of mayo if you want a change of pace.
At about 70 calories a piece, they also offer instant portion control.
Bonus: Hardboiled eggs are a breeze to make. I like to make a bunch when I do weekend meal prep, and they’ll keep up to a week in the fridge. I usually make a batch of six, but the beauty of this recipe is that you can just scale up or down as needed. There are a million and one recipes out there on The Very Best Way to make them, but here’s what works for me.
Perfect Hard-Boiled Eggs
- Fill a bowl with water and ice. Set aside for cold water bath.
- Fill a large pot with water (I have this one and love it). Place eggs in the water and bring to a boil.
- Turn off heat. Cover pot and allow to sit for 8 minutes.
- Remove eggs from hot water and place in cold water bath.
- Let eggs cool for 10-15 minutes. Remove from cold water and pat dry. Store in the fridge.
To serve, peel and eat as is or use in a recipe.
Do you like hardboiled eggs? What’s your favorite way to eat them?
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