Recipes | Appetizers

Perfect Hard Boiled Eggs


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Learn How to Make Perfect Hardboiled Eggs

I LOVE hard-boiled eggs. Not only are they low FODMAP and protein packed, they also provide instant portion control and they are handy to carry along as a snack. While I eat one every day as is, sometimes I make them into deviled eggs if I am feeling a little fancy.

hard boiled eggs

Like our Bacon Deviled Eggs with chives. OMG. They are amazing. If you think you don’t like hard-boiled eggs, you have to check those out.

What both of these have in common is perfectly prepared hard-boiled eggs. They are super easy to make, but there are some specific steps to take to ensure that you don’t end up with the dreaded and unsightly green ring around the yolks.

As you can see above, there is no sulphuric green ring in site. Left to right the eggs are a 6-minute egg, an 8 minute, a 10 minute and a 12 minute. The 6 minute is obviously under-done. You can still see some undercooked yolk in the 8 minute. The 10 minute and 12 minutes are close.

If you like extra creamy yolks, go for 10 minutes. I find that most people like the 12-minute result, which is how the recipe is written.

Every Minute Counts

Follow these directions and you will be rewarded with cooked whites that are never, ever rubbery and a creamy but set rich yellow yolk. A little salt and pepper and you are good to go for one of the best low FODMAP snacks around.

You can make as many or as few as you want. I make a big batch of at least 12 for the week so I am never without a high-protein nosh.

Just for kicks, I popped the yolks out so that you could see the how the yolks get cooked all the way through at their various stages.

hard boiled eggs 2

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hard boiled eggs
5 from 5 votes

Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs are easy to make - and are a perfect low FODMAP snack. Or make deviled eggs.

Makes: 12 Servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Author: Dédé Wilson


  • 12 large eggs
  • Water


  1. Place eggs in a single layer in a pan and cover with cold water by at least 2-inches. Cover and bring to a vigorous boil.
  2. Meanwhile prepare a large bowl filled with ice water that will hold the eggs.
  3. Once the eggs have come to a rollicking boil, turn off the heat and all to sit for 12 minutes (see Tips for variability). Use a slotted spoon to transfer the eggs to the ice water.
  4. Crack the eggs on a firm surface and peel under running water. Refrigerate eggs in an airtight container, either peeled or unpeeled, for up to 5 days. Eggs are ready to eat or use for deviled eggs.



  • If you have ever tried to peel a hard-boiled egg and had problems, we feel you. It can be a gigantic pain! Luckily we know a solution. Older eggs peel most easily. Buy a dozen and stash them away in the fridge for a week, then make the recipe.


Course: Snack
Cuisine: American


Calories: 81kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 81mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 305IU | Calcium: 32mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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