The way to perfectly cooked hard boiled eggs with shells that slip right off is easier than you think. I happened to be watching Geoffrey Zakarian on The Kitchen one day. It was life-changing and awe-inspiring. I don’t recall now whether he actually boiled the eggs on the show or only told the viewers how he does it. Whatever. I tried it and it works. Keep reading for Easy to Peel, Perfectly Cooked Hard Boiled Eggs + Avocado Deviled Eggs.
Firstly, remove the number of eggs you want to cook from the refrigerator and let them come to room temperature on the counter. Honestly, many times I’ve completely forgotten the eggs sitting out all day. No worries if you’re scatterbrained like me. This won’t cause the eggs to go bad.
Secondly, bring a pot of water to boil. Make sure it’s deep enough to fully submerge all the eggs. Carefully, using a spoon or tongs, set each egg in the boiling water. Immediately begin timing for exactly 12 minutes. Not one minute more or less. Some of the eggs might start seeping white into the water. Leave them alone. By the time they’re done cooking, they’ll still come out perfectly edible, but maybe not as pretty.
Perfectly Cooked Hard Boiled Eggs
I run more cold water over all and let sit for about 5 minutes. I’ve also forgotten the eggs sitting in the sink many times. No worries! LOL Gently tap the eggs all around against the side of the pot, further breaking the shells.
Fourth, run cold water over each as you’re peeling so the shells slip right off! Let them drain on a couple layers of paper towels. Store in the fridge in a tightly sealed container with paper towels folded in the bottom. I add a layer of waxed paper over the paper towel to keep the eggs from sticking to the paper towel. Eat within a week or so.
1 boiled egg:
Total Fat 10.6g
Saturated fat 3.3g
Polyunsaturated fat 1.4g
Monounsaturated fat 4.1g
Total Carbohydrate 1g
Dietary fiber 0g
Avocado Deviled Eggs
- 12 hard boiled eggs, peeled
- 1 avocado - ripe, peeled, & pitted
- 1/3 cup mayonnaise Just brand, preferred
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- smoked paprika
- Cut the eggs in half and pop the yolks into a food processor or round cake pan.
- Add the avocado, mayo, lemon juice, vinegar, salt, and pepper to the yolks. Blend in the processor until smooth or smash with a potato masher until all the lumps are gone. Add more mayo, salt, and pepper to taste.
- Fill each egg half with a nice plop-ful then sprinkle with paprika.
- Keep in the refrigerator. Eat within a day - two at most before the avocado darkens.
Quick & Delicious Keto Lunches
Here are some other fast and easy ketogenic lunches with hard boiled eggs.
In conclusion, hard boiled eggs are incredibly versatile, full of good for you protein, and deliciously low carb. So add them to your daily fare and enjoy every bite!
To sum it up, happy eating!