Name: How to hard boil eggs
Prep time: 1 min
Cook time: 10 min
Yield: 2
Cuisine: British
Ingredients: 4 large British Lion eggs; Water to boil

When I’m after something that’s healthy, filling, and doesn’t take much effort, I nearly always turn to hard boiled eggs.

Boiled eggs are simple, nourishing, and full of flavour.

Serves: 2
Prep: 1 mins
Cook: 10 mins

G Gluten free

V Vegetarian

Video: How to hard boil eggs

Anna Stanford shows us how to hard boil eggs.

Ingredients

4 large British Lion eggs
Water to boil

Method - how to hard boil eggs

1. Lower the eggs: Lower your British Lion eggs into simmering water.

2. Boil: Leave the eggs in the water for 10 minutes.

3. Drain: Drain the eggs.

4. Cool: Cover the drained eggs with cold water.

5. Prepare for peeling: When the shells are cold, gently break and roll the eggs before peeling. This makes it so the eggs are easier to peel and reduces the chances of the shell sticking to the egg-white.

6. Peel: Peel away the shell.

7. Serve: Half the eggs and use them as snacks or as an addition to salads.

Rate this how-to guide

Serving suggestion: egg salad

Egg salad is one of those go-to meals that just makes sense - packed with protein from the eggs, loads of goodness from the veggies, and it always leaves me feeling satisfied (but never heavy). The eggs bring vitamin D, B12, and those healthy fats we all need, while the fresh crunch of the salad adds fibre, vitamin C, and a whole host of other good stuff. Cut tomatoes and boiled potatoes into halves, then toss them into a bowl along with the spinach and broccolini.

Mealtime occasions

Lunch / brunch

This is one of my go-to lunches or even brunches, especially on busy days. If I’m short on time but still want something filling and wholesome, egg salad is such a winner. It takes minutes to throw together, keeps me full, and there’s hardly any washing up — always a bonus!

Afternoon snack

When I need a light bite to tide me over until dinner, I often reach for this. Egg salad is one of those little meals that feels comforting but still fresh - just the thing when you need a quick break on a busy day.

I also really love these vegetables in my egg salad.

Avocado – Adds creaminess and richness.
Chickpeas – Keeps you full longer and adds an earthy, nutty taste.
Cucumber – Low in calories and adds crunch and freshness to your salad.
Feta/goat cheese – When crumbled on top, adds a creamy texture and tangy flavour.
Red onions/shallots – Adds a nice pop of colour as well as a sharp, savoury flavour.
Shredded carrots – High in vitamin A and adds a nice sweetness and crunch.

Dietary requirements

Low carb/keto – Remove the potatoes, and add avocado and nuts for healthy fats and crunch.
Dairy free – This recipe is naturally dairy-free, just be careful with the dressing. I recommend a nice vinaigrette as your dressing of choice.
Gluten free – This recipe is naturally gluten-free, just be mindful of your dressing.

And that’s it! A simple, nourishing meal you can enjoy any time of day. Whether it’s a quick brunch, a light lunch, or something to keep you going in the afternoon, there’s really never a wrong time for this one.

About the recipe author

Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.