Ready in less than 10 minutes, you can whip them up any time you feel like turning hard-boiled eggs into a treat! I love hard-boiled eggs. I love them plain, with just a sprinkle of salt and pepper, and I also enjoy them topped with a variety of toppings - sriracha mayo, dijon mustard, sour cream dip, or hot sauce. Obviously, I love deviled eggs (who doesn’t?). I make a dozen hard-boiled eggs twice a week for my family of four, so we can always have one or two if we’re hungry between meals. Frying hard-boiled eggs in butter makes them especially good. In fact, they are one of my favorite keto snacks!
Ingredients
Recipe Card
Hard-boiled eggs: They should be halved lengthwise. Make sure the yolks are fully cooked. Butter: Salted or unsalted, it’s up to you. I usually have unsalted butter in the fridge (for my frequent baking) so that’s what I use, but salted butter will work just as well. Salt and pepper: Just a pinch. Or simply salt to taste. See the discussion below about other spices you can use.
Your first step, if you don’t already have them in the fridge, is to boil some eggs. Let them cool to room temperature before proceeding, then cut the eggs in half lengthwise. Season the eggs with salt and pepper and serve. Sometimes, I make a cobb salad and use these eggs instead of plain hard-boiled eggs. They’re also good in this avocado chicken salad. Reheat the leftovers gently, in the microwave at 50% power, or enjoy them cold. Eating them cold is actually my favorite way to enjoy them.
