Easy Peel No Fail Hard Cooked Eggs

Total Time
Prep 5 mins
Cook 12 mins

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!


  1. Bring the water to a rolling boil - not a simmer.
  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. Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
  4. BOIL - not simmer - the eggs for 6 minutes.
  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. 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. Crack and peel shells, they will slip right off, the whites are tender so be gentle!
  8. Chill and use as desired.
  9. To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
  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.
Most Helpful

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!)

mtnmel March 09, 2014

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!

GranmaMary November 23, 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!

Diamond Girl May 01, 2011