Skip to content

Snack ยท Breakfast

Hard-Cooked Eggs for the Week

Six eggs cooked until the whites and yolks are firm, cooled fast and kept in the refrigerator for the weekโ€™s lunches.

โฑ 26 min (2 min prep, 24 min cooking) ๐Ÿฝ Serves 6 ยท 1 egg lunchboxbudgetmake aheadquick vegetariangluten freedairy free

In our collection Back-to-school lunchboxes: menu and shopping list โ†’

๐Ÿ“… Add to my plan

ContainsEggs. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 6 Eggs, large, large
  • 4 cup Water, enough to cover by 1 inch
  • 1 pinch Table salt, for serving (to taste)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

Youโ€™ll need: saucepan with a lid, slotted spoon, bowl of ice water.

  1. Set the eggs in a single layer in a saucepan and add cold water to cover them by 1 inch.
  2. Bring to a full boil over high heat. Cover the pan, take it off the heat, and let the eggs stand 12 minutes for large eggs (15 for extra-large).
  3. Lift the eggs into a bowl of ice water and leave them 5 minutes, until cool enough to hold.
  4. Refrigerate them within 2 hours. Use hard-cooked eggs within 1 week, in or out of the shell (USDA). Peel them under running water when you need them.
  5. Pack it cold: in an insulated lunch bag with at least two cold sources, such as two frozen gel packs, or one gel pack and a frozen juice box or water bottle, one on top of the food and one under it (USDA).
Make aheadCook a batch on Sunday for the week.
๐Ÿง’ With kidsKids can peel cooled eggs. Tap the egg all over, then peel it under running water.
Deviled swapHalve and fill them with the yolks mashed with mayonnaise and mustard; keep these cold too.

Goes well with

๐Ÿฑ Cracker Stacker Lunch Box

Good to know

Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our back-to-school lunchboxes; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.