Mustard Free Hard-Boiled Eggs
Hard-boiled eggs are one of those endlessly useful kitchen staples — protein-packed, portable, and satisfying in a way that never gets old. For anyone navigating condiment allergies, eggs on their own are a genuinely safe and simple win, since the only seasonings here are salt and pepper. The method is precise and reliable: a full rolling boil, a timed gentle cook, and an immediate ice bath that stops the cooking in its tracks and makes peeling dramatically easier. That 11-minute mark hits the sweet spot for a fully set yolk with no rubbery texture and none of that greenish-gray ring around the edge. The peeling tip — starting from the wider end where the air pocket sits — is a small trick that makes a real difference, especially if you're prepping a big batch. Serve them straight with a pinch of flaky salt and cracked pepper, slice them onto a salad, or tuck them into a lunchbox for a no-fuss snack that needs absolutely nothing else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 large eggs
- ice, for the ice bath
For serving
- salt and pepper, to taste
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full rolling boil over high heat.
- 2
Using a slotted spoon, lower the eggs one at a time into the boiling water. Reduce the heat to maintain a gentle boil and cook for 11 minutes for fully set yolks with no gray ring.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!