These Sea Salt and Vinegar Hard-Boiled Eggs are the perfect high protein snack to bring along with you to work or class. Make a batch at the beginning of the week and have a healthy choice on hand for the next 5 days!
To this day I am amazed at what farm eggs look like. I love that they come in all shapes and sizes. Some have speckles (my fav) and the colors vary so much! They really are THE BEST EGGS, especially for hard-boiling!
One of our favorite snacks in this household is hard-boiled eggs. Thank goodness for the fact that Blake’s dad has a chicken coop. We pretty much have an unlimited supply of farm fresh Kansas goodness in this house!
Blake and I went to Kansas back in May for a surprise party for his Dad. I am clearly obsessed with the chickens at their house, so one of the first things I do is grab his little step sisters (Hey Kylee and Lexi!) and we trot on down to the coop. I was excited to find out that chicks had hatched that very morning! It turns out that one of the hens laid some eggs outside of the coop and Blake’s family had woken up to 18 fluffy little chicks.
I die. Chicks are so cute.
Back to hard-boiling eggs. I have been hard-boiling eggs since I can remember and there are some key steps that I always do to ensure the most PERFECT HBEs out there.
- 14-minute boil time —> perfectly cooked yolk
- Ice Bath —> prevents yolk from turning brown
- Vinegar —> softens shell
- Sea Salt —> best flavor
Now, you don’t want to skimp on any of those steps or your eggs might come out a little out of whack 😀
Sea Salt and Vinegar Hard-Boiled Eggs
Nutritional Information (per egg): 78 calories | 1g carb | 5g fat | 6g protein
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 8 eggs
- 8 cups of water + 8 cups of water, divided
- 1 teaspoon Himalayan sea salt + to taste, divided
- 1/4 cup of Nakano Rice Vinegar + 1/4 cup, divided
- 8 eggs, large
- First, bring 8 cups of water, 1 teaspoon of salt, and 1/4 cup of rice vinegar to a rolling boil.
- Then, using a spoon, carefully place about 8 large eggs into the water. Turn the heat down slightly and let boil for 14 minutes.
- While the eggs are cooking, prepare an ice water bath by placing about 8 cups of water and 2-3 cups of ice cubes in a large bowl.
- Once the eggs have finished cooking, remove with a spoon and place directly into ice bath.
- Let eggs cool for about 15 to 20 minutes. Transfer back into egg carton and using a Sharpie, write HB on each egg so that you know they have been hard-boiled.
- To peel eggs, lightly crack on counter top and remove shell. It should remove rather effortlessly. Drizzle eggs with Nakano Rice Vinegar and a sprinkle on more sea salt, to taste.
Eggs will stay good for up to 7 days in the refrigerator (keep them in the shell!).
- Serving Size: 2 eggs
Another trick I do is labeling the eggs once they’ve been hard-boiled with an HB.
Blake said (and I quote), “that’s one of the smartest things I’ve ever seen you do.” Uhhh, thanks hun.
Once the eggs are hard-boiled I stick them back into the carton and into the refrigerator for up to a week.
Now- once you peel the eggs, they will not taste like sea salt and vinegar. You’ll have to roll the egg in some Nakano Rice Vinegar and crush on some Himalayan sea salt once peeled. Totally worth it.
One thing I do suggest, is keeping the eggs peeled until you are going to eat them. Peeling them the morning of, adding salt and vinegar, and transferring into a plastic bag for your snack is totally fine. But- the eggs will keep better the longer they’re in their shell!
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Hard-Boiled Eggs- Love or hate?
Disclaimer: This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are 100% my own. Thank you so much for supporting Fit Foodie Finds and making my dreams a reality!