Perfect Hard Boiled Eggs

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Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast! Boiling eggs isn’t really a science, but sometimes it can feel like it is! Let me share my favorite tips with you for perfect hard boiled eggs, taking all of the guesswork out of the equation!

two halves of a Perfect hard boiled egg

Endless Possibilities For Hard Boiled Eggs

One of the things I love about hard boiled eggs is how versatile they are! From delicious deviled eggs to egg salad sandwiches, or chopping boiled eggs up and topping a salad with them! The possibilities for using hard boiled eggs are deliciously endless!

I like to keep a few boiled eggs in the fridge for a healthy snack on a busy day and as insurance for unexpected guests. I can whip up a yummy snack in next to no time if I have a few hard boiled eggs on hand (and they’re great in a BLT or on avocado toast)!

I used to find the process of boiling eggs to be nerve wracking. I know that you don’t have to boil eggs for long, but I always questioned the process. I have to admit, I have had completely overcooked eggs (and gotten that lovely grey ring) more times than I could count, out of the fear of undercooking something as precious as Easter Eggs!

Lessons Learned

Luckily, I have learned a few things over the years about the eggs so here are my favorite tips to perfect hard boiled eggs, (taking all of the guesswork and crazy kitchen hacks out of the equation).

  1. First, it is important to not over pack your saucepan. You want the eggs to have about a half an inch of extra water covering them to ensure even cooking.
  2. After you bring the water to a rapid boil, take the pan off of the heat and allow it to sit. This is an important part of making the perfect hard boiled egg.
  3. This recipe is made using large eggs.  If your eggs are medium or extra large, your cooking time will vary by a minute or two.
  4. If you prefer a medium boiled egg, simply reduce the time the eggs sit in hot water by 1 to 2 minutes.
  5. There is no need to add anything to your boiling water to peel your eggs easily. After the ice water soak, your eggs will peel nicely.
  6. Now that you know how to make perfect hard boiled eggs, you also want to make sure they’re easy to peel.  My favorite tip is to use older eggs! There is a scientific reason for this, and it has to do with the pH level of fresh egg whites, compared to the way the pH level changes as the egg ages. In an eggshell, basically, the pH of egg whites reacts differently to the membrane of the egg, which plays a big role in peeling.
inside hard boiled eggs
5 from 2 votes
Review Recipe


Cook Time 16 minutes
Total Time 16 minutes
Servings 6 eggs
Author Holly
Course Snack
Cuisine American
Perfect hard boiled eggs are the base for an amazing snack, appetizer or breakfast!


  • 6 large eggs
  • water

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  1. Place eggs in a saucepan and cover with water at least 1/2″ above the eggs.
  2. Bring water to a rolling boil over high heat. Cover and remove from heat.
  3. Let stand covered for 15-17 minutes (for large eggs).
  4. Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.
Nutrition Information
Calories: 62, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 62mg, Potassium: 60mg, Protein: 5g, Vitamin A: 4.8%, Calcium: 2.5%, Iron: 4.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Perfect Hard Boiled Eggs

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Everyone should check out the new 
    Egg Stripper I purchased on QVC 
    Peels 5 eggs under 10 seconds 
    It works great and I hated peeling the shells 

  2. Thank you, thank you! Well here it is the early morning of Thanksgiving and I just remembered I had to make Deviled Eggs for our Family and Friends Bounty of Delicious and Different food from the internet. I have to say the timing was perfection and I will forever more use this method. However, I can not say that to using the older egg part on ONLY MY behalf. I did a little experiment and bought 6 freshly bought eggs yesterday and I had a 6, 40 day old eggs in the fridge which I used seperate pots and started at the same time, I brought to a rapid boil and quickly covered and put on back burner to rest for 17 mins. then both went into ice water bathes using seperate bowls. I waited 10 mins to peels, perfect temp. However, at that point I wish I had more of the freshly bought eggs. The new eggs were so easy to peel and the old ones, not so much. But I can not compete with science, but only my opinion and this still gets a 10 in my book. The yolk, a beautiful yellow with none of the green i use to get and the egg was perfect to the touch. That doesn’t change the method….thank you again!