It took me a while to come around to hard-boiled eggs. I’m not even sure why, but in the last five years, they’ve become one of my go-to convenient protein options (about 6 grams each)—they’re awesome as a snack or on top of toast or a salad. Or how about deviled eggs? Try my recipe for a lemon-dill version.

They’re also great made into egg salad with avocado or hummus instead of mayo if you want a change of pace.

At about 70 calories a piece, they also offer instant portion control.

Bonus: Hardboiled eggs are a breeze to make. I like to make a bunch when I do weekend meal prep, and they’ll keep up to a week in the fridge. I usually make a batch of six, but the beauty of this recipe is that you can just scale up or down as needed. There are a million and one recipes out there on The Very Best Way to make them, but here’s what works for me.

Perfect Hard-Boiled Eggs

Ingredients

• Water
• Ice
• Eggs

Directions

1. Fill a bowl with water and ice. Set aside for cold water bath.
2. Fill a large pot with water (I have this one and love it). Place eggs in the water and bring to a boil.
3. Turn off heat. Cover pot and allow to sit for 8 minutes.
4. Remove eggs from hot water and place in cold water bath.
5. Let eggs cool for 10-15 minutes. Remove from cold water and pat dry. Store in the fridge.

To serve, peel and eat as is or use in a recipe.

Do you like hardboiled eggs? What’s your favorite way to eat them? 

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