These easy techniques for how to boil eggs will make you an eggs-pert in no time. We'll also share tips on peeling hard-boiled eggs, storing eggs and more.
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Hard-boiled eggs are just about the best recipe around. Whether you’re making them for deviled eggs, a picnic-ready potato and egg salad or enjoying as a snack on their own, knowing how to boil eggs is a must.
You know the basics, right? Water, eggs, boil. But how to boil eggs properly takes a little more know-how. To make things simple, we’ve outlined five effortless methods for hard-boiling eggs: on the stovetop, in an Instant Pot, in the oven, in a slow cooker and in an air fryer.
Bonus: For something different, check out this trending penguin egg holder—it makes boiling eggs super easy and fun.
Before you dive in, read these tips from our Taste of Home Test Kitchen pros:
Remove your eggs from the fridge at least 30 minutes before you plan to cook them. This will help them cook evenly and prevent the shell from cracking.
Older eggs are best for hard-boiling. Eggs that are close to their best-by date will peel much easier than fresh eggs. Learn how to wash fresh eggs purchased from a farm stand or farmers market.
Avoid a green ring around your yolks by diligently timing how long the eggs cook. No more leaving eggs on the stove and walking away!
Don’t skip the ice bath. Not only does the ice bath prevent your eggs from overcooking, but it also helps loosen the shell and make them easier to peel.
This classic method might be a little different from what you’ve seen before. Since most of the cooking is done off the heating element, your hard-boiled eggs will never overcook.
Place 6 large eggs in a single layer in a large saucepan and add enough cold water to cover by 1 inch. Cover and quickly bring eggs to a boil over high heat.
Immediately remove the pan from heat and let it stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). The residual heat in the water cooks the eggs.
Once they’re done sitting, rinse the eggs in cold water and place in ice water until completely cooled.
If you prefer a soft-boiled egg, consult this chart for cook times:
Usually, cracked eggs are a result of turbulent cooking. A rapid boil could knock eggs against the side of your cooking instrument and crack the eggshells. Egg whites might then leak out and allow the egg to overcook.
Another reason could be that your eggs are too cold when they’re added to the cooking appliance. To prevent this, take your eggs out of the fridge at least 30 minutes before you start cooking. Be sure to avoid these other common mistakes you might be making with eggs.
How do you know when boiled eggs are done?
The best way to know when hard-boiled eggs are done is to use a timer and follow the cooking method. If you’re worried about overcooking your eggs, pull one out a minute or two early and cut open the egg to check the yolk’s consistency.
Do you have to let hard-boiled eggs cool before refrigerating?
Yes, you should let hard-boiled eggs cool down completely before refrigerating them. You can speed this process up by placing cooked eggs in a bath of ice water, as indicated in the cooking methods above.
Why are my hard-boiled eggs hard to peel?
The most likely culprit for eggs being hard to peel is that the eggs are too fresh. The shells of fresh eggs will chip much more than eggs that have been in your fridge for a few days. So, always use older eggs for easier peeling. If you’re still having a tough time peeling eggs, take a look at these three ways to peel a hard-boiled egg.
How long can you keep hard-boiled eggs in the refrigerator?
Hard-boiled eggs with the shell last about a week in the fridge when stored in an airtight container. Peeled hard-boiled eggs should be enjoyed the same day. Find out how long hard-boiled eggs last in the fridge.
How do you keep hard-boiled eggs from smelling in the fridge?
To prevent hard-boiled eggs from stinking up your fridge, stick to the recommended shelf life of one week. If they smell, they are probably past their prime. Also, make sure you are storing them in the shell (unpeeled), so they don’t pick up other refrigerator flavors or odors.
Can I freeze hard-boiled eggs?
No, we would not recommend freezing hard-boiled eggs. The whites of previously frozen eggs will have a rubbery texture and be watery. You can, however, freeze eggs when they’re cooked these ways.
The Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe uses up leftover hard-boiled eggs and includes tasty variations that feature bacon, chipotle peppers and crab. And to make it easy to make these, use an egg peeler!—Jesse & Anne Foust, Bluefield, West Virginia
Go to Recipe
Smoked Salmon Egg SaladServed on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington
Kale & Bacon Salad with Honey-Horseradish VinaigretteTotally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. Don't forget the hard-boiled eggs for extra protein. —Elizabeth Warren, Oklahoma City, Oklahoma
Avocado Egg Salad ToastI had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta
BLT Chicken SaladFeaturing all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
Copycat Chicken SaladThis recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. —Julie Peterson, Crofton, Maryland
DIY Ramen SoupThis favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. —Michelle, Clair, Seattle, Washington
Quick Nicoise SaladLike the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
Almond Chicken SaladThese little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Cobb Salad SubWhen we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Judy's Macaroni SaladAfter finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Scotch EggsA crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-boiled eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack before a soccer or baseball game. —Dorothy Smith, El Dorado, Arkansas
Aunt Karen’s Shrimp SaladWhen unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida
Sweet Onion Pimiento Cheese Deviled EggsFor my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
Ham and Swiss Salad in a JarHome cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. —Taste of Home Test Kitchen
Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Gluten-Free Potato SaladIn college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, this gluten-free potato salad still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Campfire Cheese Hash Brown PacketsDining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Thai-Style Cobb SaladThis veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
Bacon 'n' Egg SandwichesI came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri
Spinach Salad with Warm Bacon DressingMy spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. —Sandy Davis, Prescott, Arizona
Classic Egg SaladEgg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Red Potato and Egg SaladThis flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Garden-Fresh Chef SaladFor much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
Make-Ahead Hearty Six-Layer SaladThis salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, Wisconsin
Pressure-Cooker Garlic-Dill Deviled EggsEaster isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
Barbecue Chicken Cobb SaladI turned barbecue chicken into a major salad with romaine, carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah
Dilly Potato & Egg SaladEveryone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
Pesto Egg Salad SandwichesFor a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin
Grandma's Spinach SaladWith all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan
Creamy Egg SaladI love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
Classic Cobb SaladMaking this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Formerly Taste of Home’s Deputy Editor, Culinary, James oversaw the Food Editor team, recipe contests and Bakeable, and managed all food content for Trusted Media Brands. He has also worked in the kitchen of Williams-Sonoma and at Southern Living. An honor graduate of The Culinary Institute of America, James has traveled the world searching for great food in all corners of life.
Liz is an unapologetic homebody who loves bowling and beers almost as much as food and fitness. The highlight of her week is making cheesy popcorn for her family on movie night. She's been hooked on Taste of Home since interning for the magazine in 2010.
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Updated: Jul. 27, 2023
