Perfect Hard Boiled Eggs

Hard-boiled eggs are something that I typically leave to my aunt. She is the one who always makes deviled eggs for the holidays and she usually makes a few more so we can partake in our annual Easter tradition of “picking eggs”.

Apparently, this is not a common tradition, so if you have no idea what I’m talking about, let me explain. Two people pair up, each with a hard-boiled egg of their choosing (typically one you have dyed yourself for Easter) and you take turns tapping your egg against the other persons. If your egg cracks first, you lose. The winner of the round goes up again the winner of the next pair of people until you eventually have one winner. (Although this has lead me to realize we never give out a prize or anything, you just get to keep your egg.)

Until I started doing the Whole 30’s, I rarely ate hard boiled eggs outside of a day or two surrounding the Easter holiday. Actually, as I’ve probably mentioned a thousand or so times, I didn’t even like eggs for the majority of my life and only tolerated them just a few times a year. Now I eat them all of the time.

For something as simple as a hard boiled egg, there are tons and tons of recipes out there all with different tips and tricks to achieve the perfect hard boiled egg. Some people cover the pot once the eggs start boiling, others add vinegar to stop the yolks from turning green. Some only peel their eggs under ice water and others simply skip the boiling method all together and bake them in the oven. (This I’m curious to try, to be honest.)

But for this recipe, I opted to go with what I believe is the classic preparation not involving anything but eggs and water of varying temperatures.

Perfect Hard-Boiled Eggs
Source: Cookaholic Wife
Servings: 12 eggs (1 dozen)
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    • 1 dozen fresh eggs
    • water
    • ice bath 

1. Place eggs in a large pot and fill with water until there is about 1 inch of water covering the tops of the eggs.
2. Bring to a rolling boil over medium-high heat, then reduce the temperature to medium-low and allow the eggs to boil for 10 minutes.
3. Prepare a large bowl filled with ice cold water and ice cubes. Once the 10 minutes are up, use a slotted spoon to transfer the eggs to the ice bath, making sure to shake off the excess hot water before emerging the eggs.
4. Allow the eggs to cool to room temperature before peeling.

*A lot of people suggest that you crack the top or bottom of the egg to perfectly peel off the shell, but I’ve always had good luck with gently tapping the sides of the egg on the counter just until they crack and then the shell usually comes off in nearly half.

So with Easter quickly approaching, now you have a recipe for those wonderful hard-boiled Easter eggs for egg hunts or the start of a deviled eggs recipe! And if you are part of a family or group that also picks eggs, please let me know! I’d love to know who else shares this tradition! 

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