If you enjoy hardboiled eggs for breakfast, on your salads, or as a nutritious protein-packed snack, you absolutely MUST try my super simple trick for how to make hardboiled eggs in the oven!
I’ve always been a HUGE fan of eggs — almost any type of eggs (especially hardboiled eggs).
They require no prep-work (except peeling them), they are healthy, protein-packed, low/no sugar, and they can easily be prepared ahead of time and stored in the fridge for several days.
For years, I actually boiled my hardboiled eggs… until 2015, when I learned that I could actually BAKE them in the oven.
Since then, I have never actually boiled my hardboiled eggs. I bake them every time, and they turn out perfectly every time.
I swear, this method is practically foolproof!
Whether you need a bunch of hardboiled eggs for an upcoming Easter egg hunt, or you just enjoy eating them as a protein-packed snack, my super simple method for how to make hardboiled eggs in the oven is what you need for perfectly cooked eggs every time!
- 1 dozen eggs
- ice water
- mini muffin tin
- Preheat oven to 325*F
- Place eggs in mini muffin tin cups
- Bake in preheated oven for 30 minutes
- While eggs bake, fill a large bowl with ice water
- When eggs are finished baking, remove them from the oven and immediately transfer them into the ice water (you'll want to use tongs or an Ove Glove)
- Let the eggs sit in ice water for at least 10 minutes
- Put eggs back into the egg carton and label the carton (or the individual eggs) so you know which ones are hard-boiled.
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Amount Per Serving Calories 77Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 186mgSodium 77mgCarbohydrates 1gFiber 0gSugar 1gProtein 6g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
A Few Helpful Tips for Making Hardboiled Eggs in the Oven:
1. Don’t try to bake anything else in the oven with the eggs.
In my experience, if I try to bake something else with the eggs, the 30-minute time frame won’t be accurate (even when I use the convection setting).
Just bake the eggs on their own so you don’t have to guess how long to leave them in.
2. Use eggs that are at least a couple of weeks “old” as they will be MUCH easier to peel (I promise!)
I usually buy several dozen eggs each week and save one dozen for hardboiled eggs. I actually write “for hardboiled” on the carton, and then keep them in the back of the fridge for at least a week.
Once I boil them, I put them back in that carton and cross out the “for” so it just says “hardboiled”.
3. The eggshells will usually have brown spots all over them when they come out of the oven.
This is normal and nothing to be concerned about. The spots usually wash right off in the ice bath, but even if they don’t, I wouldn’t worry too much.
4. Hardboiled eggs can last a while in the fridge.
I’m not an expert, but I will tell you that even when I let the eggs sit in the fridge for 1-2 weeks after buying them, I have eaten them as hard-boiled eggs almost 2 weeks later and am still living to tell you about it 🙂
5. Don’t peel the eggs until you are ready to eat them.
Peeled eggs will leave your entire refrigerator smelling like hardboiled eggs … and they won’t last as long either.
This fool-proof oven-baked method is so simple, I can honestly say I don’t think I’ll ever actually BOIL a hardboiled egg again!
- This layered lettuce salad is a really yummy way to use up some of your hardboiled eggs.
- Here’s a really simple tip for amazingly delicious scrambled eggs.
- If you can’t eat eggs, here are several simple egg substitutions for baking.
How do you cook your hardboiled eggs?
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