How to Meal Prep Boiled Eggs
If you're big on meal prepping, learning how to boil and store eggs the right way is a total game-changer. I'll walk you through how to make boiled eggs exactly how you like them, from jammy to fully set. Plus, my best tips for peeling, storing, and keeping them fresh throughout the week.
Whether you enjoy them in a breakfast bowl, as a quick snack, or sliced onto salads, having boiled eggs prepped ahead saves time and keeps you from reaching for unhealthy options. In this guide, I'm sharing exactly how I meal prep boiled eggs, so they stay fresh, easy to peel, and ready all week long.
Why Meal Prep Boiled Eggs?
How to Meal Prep Boiled Eggs
- Bring a pot of water to a rolling boil. Lower the heat, gently place the eggs into the water using a slotted spoon. Cover with a lid and boil to your desired doneness. See recipe card for cook times.
- Transfer to an ice bath for 5 minutes or until cool enough to handle.
- Gently crack the shell all over. Start peeling from the wider end, where the air pocket is located.
- Store in an airtight container in the refrigerator. Remember not to microwave boiled eggs (they will explode!). I like to slice my eggs in half before storing.
Storage Tips
If possible, keep your boiled eggs in their shells until you're ready to eat them. However, my family goes through them quickly, so I often peel and slice them ahead of time and store them in an airtight container.
- Hard-boiled: up to 7 days in the fridge
- Medium-boiled: about 5 days unpeeled, 3 days peeled
- Soft-boiled: up to 2 days in the shell; eat right after peeling
My Go-To Tricks for Easy Peeling
Don't skip the ice bath! It makes a big difference. Cooling the eggs quickly helps the shell separate from the egg white. Once cooled, gently crack the shell all over and start peeling from the wider end where the air pocket sits.
Just a heads-up: the fresher the eggs, the more stubborn they can be to peel. That's totally normal.
More Egg Recipes You Can Meal Prep
PrintHow to Meal Prep Boiled Eggs
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6-12 eggs 1x
- Category: Meal Prep
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6-12 large eggs
- Water for boiling
- Ice water for cooling
Instructions
- Bring a pot of water to a rolling boil. Lower the heat, gently place the eggs into the water using a slotted spoon.
- Cover with a lid and boil:
7 minutes for jammy yolks (creamy and spreadable)
9 minutes for medium-boiled (slightly soft yolks)
12 minutes for hard-boiled (yolks that are completely set) - Transfer to an ice bath for 5 minutes or until cool enough to handle.
- Gently crack the shell all over. Start peeling from the wider end, where the air pocket is located.
- Store peeled (or unpeeled) eggs in the refrigerator (*see post notes for storage time).
Notes
Remember not to microwave boiled eggs (they will explode!). Slice the eggs in half before heating.