Sea Salt and Vinegar Hard-Boiled Eggs

Nutritional Information (per egg): 78 calories | 1g carb | 5g fat | 6g protein

Prep: 5 minutesCook: 14 minutesTotal: 19 minutes
Yield 8 eggs 1x


  • 8 cups of water
  • 1 teaspoon Himalayan sea salt
  • 1/4 cup of Nakano Rice Vinegar
  • 8 eggs, large


  1. First, bring 8 cups of water, 1 teaspoon of salt, and 1/4 cup of rice vinegar to a rolling boil.
  2. Then, using a spoon, carefully place about 8 large eggs into the water. Turn the heat down slightly and let boil for 14 minutes.
  3. 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.
  4. Once the eggs have finished cooking, remove with a spoon and place directly into ice bath.
  5. 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.
  6. 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.

Tips & Notes

Eggs will stay good for up to 7 days in the refrigerator (keep them in the shell!).

Nutrition Facts

Serving Size: 2 eggs
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