Capsaicin Free Hard-Boiled Eggs with Sea Salt

Few things are as satisfying as a perfectly cooked hard-boiled egg, and this stripped-back recipe delivers exactly that — firm whites, creamy yolks, and a finish of flaky sea salt that makes every bite feel a little special. For anyone managing sensitivity to capsaicin, eggs are a naturally safe and protein-packed staple, but it can still be tricky to find snacks or simple dishes that don't sneak in spiced seasonings or chili-laced condiments. Here, the only seasoning is clean, mineral-forward sea salt, so there's nothing to second-guess. The method is precise and reliable — a rolling boil, a gentle simmer, and an ice bath that stops the cooking right on cue for yolks that are fully set without turning chalky or grey. It's the kind of technique that, once you nail it, you'll use on repeat. Serve them halved as a quick snack, tuck them into a lunchbox, or slice them over a simple salad — they're endlessly versatile without a hint of heat.

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