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READY IN ABOUT 3 hrs

Divine Hard-Boiled Eggs

Read Reviews (266)

"These hard-boiled eggs are cooked perfectly every time without turning the yolks green." — rockyroad

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All about Eggs

Original recipe makes 12 eggs Change Servings

12 eggs

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Directions

Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

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PREP 5 mins
COOK 15 mins
READY IN 2 hrs 50 mins

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Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!

—Chefini

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Most Helpful Critical Review

Feb 05, 2009

This hasn't worked for me. Sure, the yolks are a pretty yellow, but the shells are tough to get off.

—JK

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362 Ratings

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Aug 03, 2009

This is the method I use and it always works perfectly. Another hint...If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!

—gail

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Oct 08, 2008

For the longest time I did not know how to boil eggs the correct way. As silly as this recipie may seem I think it is a must to have on this site for the new cooks.

—QUASINAUGHT

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Jan 03, 2011

I have been using this method for years and it works every time. I have one extra step, though, which eliminates the 2-hour refrigeration. When the eggs have steeped in the water for 15 minutes, I drain them and put the lid back on the pan and shake it vigorously until each of the eggs is cracked. Then I put ice cubes in the pan to cover the eggs and fill it with cold water. I let it sit for 15-20 minutes and the eggs are cold. Because the cold water is underneath the cracked shells, they almost fall off the egg when you begin to peel them.

—DorisJ

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Feb 18, 2009

I've been boiling eggs this way all of my life. It always works for me. Just to reiterate what a couple of other people said, if you use older eggs, they will peel easier. Fresher eggs are always harder to peel. So, don't blame the recipe if your eggs don't peel well. Next time just use them closer to the expiration date and they'll peel easier. One tip that I've heard that might help, though, is adding a teaspoon of salt to the cooking water right after taking them off the heat. The salt doesn't actually make the egg inside salty, it just loosens the shell to make peeling easier. Give it a try and see if it works for you!

—ERIDQUA

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Nov 14, 2008

I could never figure out how to hardboil eggs without the green tinge until I met my father in law. This recipe is EXACTLY the same way he used to cook his. If you have family members who are hardcore about hardboiled eggs(or like deviled eggs as much as my husband), give this a go. You'll be pleasantly surprized.

—Sarah Jo

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Jul 10, 2009

I did this over the 4th of July for deviled eggs and they came out perfect! A couple other tips: never boil more than 12 eggs at a time and let them get to room temperature before boiling - that reduces the chance of them opening while in the water.

—Jillian

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Nutrition

Calories
72 kcal
4%

Carbohydrates
0.4 g
< 1%

Cholesterol
212 mg
70%

Fiber
0 g
0%

Protein
6.3 g
13%

Sodium
70 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Divine Hard-Boiled Eggs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 72
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 1.5g 8 %
Cholesterol 212mg 70 %
Sodium 70mg 3 %
Potassium 67mg 2 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0g 0 %
Protein 6.3g 13 %
Sugars 0.4g
Vitamin A 5 %
Vitamin C 0 %
Calcium 3 %
Iron 9 %
Thiamin 3 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 2 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.