Hard Boiled Egg

Hard Boiled Egg
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetic Cooking Made Simple. Recipe Credit: . Photo Credit: Adobe Stock.

Eggs are naturally diabetes-friendly food that are packed with protein and low-carb. Plus, they make for great ingredients in a number of different recipes, including our Easy Egg Salad. It seems like there are hundreds of recipes for hard-boiled eggs online, but this one from Chef Jennifer Lamplough is our favorite because it's nearly full-proof and gives consisent results. Her secret? Buy and refrigerate the eggs you plan to hard boil 10 days to 2 weeks before you hard boil them. Older eggs hard boil and peel better than fresh eggs. Also, if you overcook them, the yolk will get a greenish ring around it. This scares a lot of first-time cooks, but don't worry. It’s perfectly fine to eat, it just means it’s slightly overcooked.

  • Prep time
    2 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1 egg
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 egg
  • Amount per serving Calories 78

  • Total Fat 5g
    • Saturated Fat 1.6g
    • Trans Fat 0g
  • Cholesterol 187mg
  • Sodium 62mg
  • Total Carbohydrate 0.6g
    • Dietary Fiber 0g
    • Total Sugars 0.6g
    • Added Sugars 0g
  • Protein 6g
  • Potassium 63mg
  • Phosphorus 85mg


  • eggs
    6 large
  • water
    4 cup


  1. Lay the eggs in a single layer on the bottom of a large sauce pan and cover with cold water so that there is about an inch of water over the eggs.

  2. Place the pan on a stovetop burner but before turning on the heat, set a timer for 20 minutes.

  3. Start the timer then turn the heat to high and bring to a boil. Once boiling, reduce to a gentle simmer and simmer until the timer goes off.

  4. When the timer goes off, immediately drain the water from the pan then gently shake the eggs in the pan to crack the shells.

  5. Cover in ice water and let sit in the ice water for 15 minutes.

  6. Drain the ice water, then gently roll each egg on a paper towel to loosen the shell, and peel the shell off of the egg.

  7. Store in an airtight container in the refrigerator for up to one week.