Paleo Hard-Boiled Eggs
Eggs are one of the most perfectly packaged whole foods out there, and this method turns out a batch of them with fully set, creamy yolks and zero gray ring — the kind of result that actually makes you want to meal prep. The technique is straightforward but deliberate: a rolling boil, a precise cook time, and an immediate plunge into an ice bath that stops the cooking right in its tracks. That ice bath is the real secret, locking in that ideal texture and making the shells dramatically easier to peel. Starting from the wider end where the air pocket sits is a small tip that makes a big difference, letting the shell slip away in satisfying large pieces instead of frustrating little shards. A pinch of salt and cracked pepper at the end is all you need — no sauces, no fillers, nothing that doesn't belong on a clean, whole-foods plate. Whether you're packing lunches, topping a salad, or just grabbing a quick high-protein snack, having a dozen of these ready in the fridge is one of the smartest moves you can make for the week ahead.
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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.
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