Big-batch hard-boiled eggs for meal prep and snacking

Ingredients for Big-batch hard-boiled eggs

• 24 large eggs

How to make Big-batch hard-boiled eggs

1. Fill a large pot with 2.5 cm (1 inch) of water and place a steamer basket inside.

2. Cover the pot and bring the water to a boil over high heat.

3. Carefully place the eggs in the steamer basket.

4. Cover with a tight-fitting lid and steam the eggs for 12 minutes.

5. Using tongs, transfer the eggs immediately to a large bowl filled with ice water to stop the cooking process.

6. Allow the eggs to sit in the ice water until cool enough to handle, about 10 minutes.

7. Peel the eggs.

Do Ahead:

Eggs can be steamed and peeled up to 1 week in advance. Store them in an airtight container in the fridge.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.