Oven baked hard boiled eggs yield perfect hard cooked eggs each time. Take the guesswork out of your eggs and never worry about one cracking while it’s cooking with my easy, foolproof method!
Hard boiled eggs are a staple in our house.
I almost always have some in my fridge for a grab and go breakfast or snack.
Plus we all love egg salad and this method is perfect for that.
It’s also fantastic for making a large batch of Easter eggs to dye without worrying about the shells cracking.
This set it and forget method has been my go to each and every time I need lots of hard boiled eggs.
Why bake eggs instead of boil them?
I love to bake hard boiled eggs instead of boil them for a few reasons:
- No cracked shells ever because of the more gentle cooking method
- A really easy way to make a big batch of eggs at once
- Yolks that are similar in texture to traditional boiled eggs but a touch creamier making for better egg salads
To make this you only need one ingredient and a couple of kitchen supplies. You’ll need:
- Eggs– Can’t make these eggs without them!
- Muffin tin– I use a 12 cup tin, but you could use smaller tins and just use less eggs or tins with more cups and use more eggs.
- Bowl– To put ice water in to stop the eggs from cooking.
- Ice and water– For an ice bath
How to Make
To make oven baked hard boiled eggs, preheat the oven to 325.
Then put each egg into its own cavity of a muffin tin.
Bake in the preheated oven for 30 minutes.
Just before taking your eggs out of the oven, fill your bowl halfway with cold water and ice.
As soon as you take the eggs out of the oven, gently place them in the ice bath for 10 minutes.
After 10 minutes, remove them from the ice bath and dry them off.
Peel them and enjoy them your favorite way or don’t peel them and refrigerate them to take as grab and go snacks.
How to Use Hard Boiled Eggs
You can use hard boiled ways in so many different ways. I like to:
- slice them and add them to big salads
- make cobb salad
- chop them up and top toast with them
- use them as snacks throughout the week
- make egg salad
How do you store hard boiled eggs?
You can store them in the shell or out of the shell for up to 7 days in the fridge. I like to put them in a large bowl or an empty egg carton so they are ready to go when I need them.
If you choose to store them peeled, you will need to seal them in their container so air can’t get to them. Otherwise their skins will become somewhat rubbery and potentially harder and crusty.
Tips and Tricks
- This recipe is easily halved or doubled- just use less or more eggs and a bigger or smaller bowl depending.
- Oven baked eggs works best with store bought eggs. If you are using farm fresh eggs, it will still work but may not be as consistent.
- Don’t skip the ice bath or you may overcook the eggs.
Recipes that Use Hard Boiled Eggs
Oven baked hard boiled eggs result in perfect eggs each and every time. Try this method the next time you are making a big batch of eggs and enjoy.
Looking for ideas to use up your hard boiled eggs? Try these:
- The Best Egg Salad Recipe
- Tuna Macaroni Salad
- Deviled Egg Pasta Salad
- Cobb Salad Recipe
- Creamy Horseradish Deviled Eggs
If you’ve tried these OVEN BAKED HARD BOILED EGGS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Oven Baked Hard Boiled Eggs
- 1 dozen fresh eggs
- Preheat oven to 325 F
- Using a 12 cup muffin tin, place uncooked eggs, still in shell, into each cavity.
- Place into your preheated oven for 30 minutes.
- When your eggs are almost done cooking, grab a bowl and fill it half way with cold water and add plenty of ice.
- When the timer goes off, take out the eggs promptly and place into your prepared ice bath for 10 minutes.
- Pull the eggs out of the ice bath, dry them off.
- Peel & Enjoy your favorite way!
- This recipe works best with store bought eggs
- Eggs can be stored in the shell or out of the shell for up to 7 days