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Basic Hard-Cooked Eggs

 Basic Hard-Cooked Eggs
This basic formula for hard-cooked eggs gives you a great end result to use in salads, sandwiches and for deviled eggs.
6 ServingsPrep: 20 min. + cooling


  • 6 eggs
  • Cold water


  • Place eggs in a single layer in a large saucepan; add enough cold
  • water to cover by 1 in. Cover and quickly bring to a boil. Remove
  • from the heat. Let stand for 15 minutes for large eggs (18 minutes
  • for extra-large eggs and 12 minutes for medium eggs).
  • Rinse eggs in cold water and place in ice water until completely
  • cooled. Drain and refrigerate. Yield: 6 servings.
Nutritional Facts: 1 serving equals 75 calories, 5 g fat (2 g saturated fat), 213 mg cholesterol, 63 mg sodium, 1 g carbohydrate, 0 fiber, 6 g protein.