Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Easy Peel No Fail Hard Cooked Eggs Recipe
    Lost? Site Map

    Easy Peel No Fail Hard Cooked Eggs

    Easy Peel No Fail Hard Cooked Eggs. Photo by AZPARZYCH

    1/2 Photos of Easy Peel No Fail Hard Cooked Eggs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Monstr's Note:

    Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring the water to a rolling boil - not a simmer.
    2. 2
      Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
    3. 3
      Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
    4. 4
      BOIL - not simmer - the eggs for 6 minutes.
    5. 5
      Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
    6. 6
      Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
    7. 7
      Crack and peel shells, they will slip right off, the whites are tender so be gentle!
    8. 8
      Chill and use as desired.
    9. 9
      To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
    10. 10
      HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.

    Ratings & Reviews:

    • on March 09, 2014


      At last...perfect hard boiled eggs! Shells slipped off easily, no green around the yolk! I'm in heaven. Thank you so much for sharing this recipe! (didn't do the needle trick~worked just fine!)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2011


      I CAN'T BELIEVE IT! This method is fantastic. I am 60 years old and this is the FIRST time I haven't ruined at least one egg making deviled eggs. In fact, folks love my deviled eggs so I'm asked to bring to functions quite often. I have always DREADED it because if it's last minute and I have to purchase fresh eggs, I tear them up. I was asked three days ago to bring my eggs to a Thanksgiving get-to-gether and I had 6 eggs in the fridge that I figured were "devil" ready but had to purchase another dozen. I was skeptical after trying so many methods over so many years that I actually plan on tearing up eggs and using the extra yolks for the filling. Well guess what? I have no torn up eggs to sacrifice for the filling. I was being supersticious so tried the first 6 (the older ones) and they came out fine. I didn't want to run the risk of changing anything in the instructions so did the other dozen in two batches. Same results. Perfect eggs. We are traveling a good way so I've decided to just take the tops off the eggs enough to get the yolk out and fill the eggs and putting them back in the (washed) cartons for transport. You have made a believer out of me. Try this folks, you will never have another messed up egg!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2011


      Woooo hooo! Thanks so much for this. You rock. Had yummy "heavenly eggs" (what I call deviled eggs) lol.. I boil them for a minute extra like you said because of my preference and I loved the idea of seasoning them before storing. Muchas gracias!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Easy Peel No Fail Hard Cooked Eggs

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 80.4 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 6.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes