No Fuss Hard Boiled Eggs

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No Fuss Hard Boiled Eggs

Easiest method to hard boil eggs.
Cook Time 5 minutes
Total Time 5 minutes
Servings 6 eggs
Calories 378kcal

Equipment

  • Instant Pot or comparable pressure cooker
  • Trivet or egg rack

Ingredients 

  • 6 large eggs
  • 1 cup water

Instructions

  • Place water into the bottom of the inner bow of the pressure cooker
  • Place trivet inside the pressure cooker and the eggs on the trivet.
  • Close the lid, Set the pressure cooker so its set to build pressure (vent should be closed).
  • If you have an Instant Pot, choose manual or pressure cook, and set the time to 5 minutes on high pressure.
    On the Farberware, I would use the vegetable steam preset for 5 minutes.
  • Once the cook time is over, perform a quick release.
  • Remove eggs from the pressure cooker with a pair of tongs and place into a bowl of cold water.
  • Once cool enough to touch, you can begin peeling.
  • Proceed with making deviled eggs, egg salad, putting them in some other kind of salad, or just eating them.

Notes

If using jumbo eggs, cook for 7 minutes instead of 5.  Smaller eggs should be done in less time, probably 4 minutes.   

Nutrition

Calories: 378kcal | Carbohydrates: 2g | Protein: 33g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 982mg | Sodium: 387mg | Potassium: 364mg | Sugar: 1g | Vitamin A: 1426IU | Calcium: 155mg | Iron: 5mg

I love me some deviled eggs. They could be a meal of their own or as a side dish to any grilled or smoked meat. You could turn into a breakfast dish with some bacon. The options are endless. There’s just one problem. I cannot, for the life of me, figure out how to consistently hard boil eggs the traditional way. At least 75% of the time, the eggs simply will not peel and the results are pretty bad. I’ve tried different cook times. I’ve tried shocking them in cold water and not. I’ve tried with and without the lid. Nothing has ever worked. The peeling of said eggs has caused my patience to boil over. So much so that I literally threw an egg across the room out of frustration because it wouldn’t peel. I decided then and there that hard boiled eggs (and as such, deviled eggs) made at home just wasn’t worth the stress.

Making them this way has renewed my desire to make deviled eggs again. I recently made them for Thanksgiving and had zero issues. The shell almost sheds away on its own, they peel so well.

Even if the traditional method works for you, consider this method for the future. It’s a lot less fuss and everyone knows that holiday cooking can be demanding anyway. So why not work smarter rather than harder. They make egg racks that fit up to 6 eggs and can be double stacked, to fit up to 12 eggs. That’s on my list of accessories to get. I recommend it if you do a lot of eggs in the pressure cooker. If you decide to cook 12 eggs at a time, you’ll need to bump your cooking time to either double or just shy of double the time. I haven’t tried more than 6 at a time as of yet. Once I do, I’ll update this post with the updated cooking times.

Also note that I’ve included steps for the Farberware cooker I mentioned previously. I’ve done a lot of eggs in that cooker with success. The vegetable steam preset works great for this.