Meal Prep Recipe: Hard Boiled Eggs

Jan 5

Written By Judy Doherty, MPS, PCII

Hard boiled eggs

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

12 Min

Total time

17 Min

Here is an easy way to make hard-boiled eggs that peel well. Eggs are about $3-4 per dozen so one serving (2 eggs) averages about .58 cents. If you hard boil them ahead of time you can use them on salads, bowls, ramen, and pita pockets. Win!

Ingredients

12 eggs
enough water to cover (6-8 cups)

Instructions

Place the water in a large dutch oven pan and place on the stove on high heat. Cover. Bring the water to a boil. Lower the heat to a simmer, about medium.
Add the eggs quickly and cover the pan. Cook for 12 minutes or until done.
Place the eggs immediately in a bowl full of ice water. Allow to cool for a few minutes.
Tap the smallest end of the egg on the sink. Slowly peel away the shell.
Refrigerate until ready to use.

Nutrition Facts

Calories

125.84

Fat

8.37 g

Sat. Fat

2.76 g

Carbs

0.63 g

Fiber

0 g

Net carbs

0.63 g

Sugar

0.33 g

Protein

11.09 g

Sodium

126.93 mg

Cholesterol

327.36 mg

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com