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How do you take your hard boiled eggs (when you eat them as-is)?

Hard boiled eggs, not in a dish (e.g. egg salad) or prepped (e.g. pickled or tea boiled) ... how do you eat them?

Do you just eat them plain? With no accouterments or condiments?

Or do you add a dash of salt? Or some red pepper flakes?

Maybe dip them in some sort of sauce (e.g. Srirachca or Tobasco) or something like ketchup?

Personally, I really like my hard boiled eggs dipped in soy sauce, although "plain-Jane" is good too.

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  1. Usually Plain Jane, but if I want a little kick I'll dip them in sambal oelek or sriracha.

    1. I only eat hard boiled eggs as Sambal Telur, or Malay style hard boiled eggs in a fiery /onion sambal.

      My 9yo old son will not eat hard boiled eggs unless he has soy sauce and white pepper.

      5 Replies
      1. re: boogiebaby

        I love Sambal Telur, especially with deep fried hard boiled eggs and all of it served over rice.

        1. re: ipsedixit

          Oh man, I did not know there was such a thing as deep fried hard boiled eggs! Sounds amazing, especially with aforementioned fiery sambal.

          1. re: Sarah Perry


            Google "Scotch Egg" ... Enjoy!

            1. re: ipsedixit

              And if you want to be extra decadent: deviled Scotch eggs.

          2. re: ipsedixit

            I will also take short cuts and just boil the egg, cut it in half and top each half with a dollop of sambal. :) I can whip up sambal in less than 10 minutes, so by the time the egg is boiled, the sambal is ready too.

            I also slice the egg and put it between some bread with a smear of sambal. Great midnight snack in our house!

        2. I smear mayo or miracle whip on them sprinkle with a little salt and pepper and eat.

          Mixing a little mustard with mayo would be good. or honey mustard sauce would be good.

          2 Replies
          1. re: Hank Hanover

            +1 on the Miracle Whip with a little celery salt.

            1. re: Hank Hanover

              I do the mustard/mayo thing, too. Just a little dollop on each half. I call it lazy deviled eggs.

            2. Salt and pepper. The only situation in which I eat them plain (w/ s&p) is traveling.

              1 Reply
              1. Tons of salt and pepper. A little whole grain mustard as well, sometimes.

                1. I dip the yolk into a bowl of ground black pepper so the entire dome is covered and a splash of soy for the salt kick.

                  1. Hard boiled eggs are my go to snack after the gym so those are eaten cold, plain Jane and on the go.

                    However I much prefer my hardboiled still warm with just a sprinkle of rough ground sea salt or maldon flake style salt. I eat them whole, salting as I go.

                    If am feeling particularly decadent I will eat them sliced, still warm on lightly toasted thick sliced bread slathered with salted high fat butter like Kate's.

                    1. I usually remove the shell for a smoother mouth-feel.

                      1 Reply
                      1. Only with a sprinkle of sichuan peppercorn, black pepper and coarse salt. And they must be warm. I just don't like cold egg whites.

                        1. I cut each in half length-wise, then add a light sprinkling of salt, a small dollop of mayo and a few drops of sriracha on each half. Pure bliss...

                          1. Mmm, we love hard boiled eggs. I serve them chopped in my vintage egg cups. I like them w Kosher salt. mr bc has his w lots of freshly ground black pepper and salt. Somehow they just taste better in an egg cup!

                              1. If they're still warm (my favorite), I eat them with salt and nothing else. If they're cold, I prefer a condiment - Sriracha or other hot sauce is good or mayo/mustard works.

                                1 Reply
                                1. re: biondanonima

                                  Agreed! My prefer hard-boiled eggs still warm to the point that giving them a squeeze will deform them slightly without the white cracking.. If that makes any sense. When warm, a grind of Himalayan pink salt is all I need; cold, they get some whole grain mustard and a grind of black pepper.

                                2. I love them warm with a little bit of gooey yolk and a big grind of coarse black pepper.

                                  1. Hi All- This is my first post but I've been a LONG TIME follower=)
                                    I like them with:
                                    Cho gochujang
                                    Soy sauce
                                    Salt & Pepper
                                    Kewpi + Rayu chili oil
                                    Korean jangjorim style

                                    1 Reply
                                    1. Soft and runny or hard boiled, I ain't fussy. A dab of butter and salt & pepper. We usually eat it w/ a Norwegian frorkost bord of fish, cheeses, and meats.

                                      1. Lots of salt and pepper. That's it.

                                        I'm flexible on the temperature though. I prefer warm, but can handle hot or cold too. Yum!

                                        1. I like them cold and either plain (eaten whole) or with soy sauce (cut into quarters the long way and then topped with soy sauce).

                                          1. with a drizzle of last night's vinagrette- the chunky bits at the bottom that I reserve for this use, the marinated herbs and garlic.... a pinch of smoked sea salt, that's breakfast.

                                            1. Semi-mashed with as much butter you can manage and salt and pepper.

                                              1 Reply
                                              1. re: shoo bee doo

                                                That is the way my ex hubby taught me to eat them. Oh so good that way

                                              2. I eat 2 hard boiled eggs with one slice of toasted wheat bread almost every morning.

                                                I cut the slice of toast lengthwise to divide it into two thin strips, then i cut each of those in half, producing a total of four small squares of bread.

                                                I cut each egg in half, producing 4 egg halves.

                                                Then I dress each half-egg with mayo, black pepper, on a small raft of toast, and down the hatch!

                                                But lately I've been replacing the mayo with mustard in an effort to gain an improved view of my feet, and I find it to be delicious.

                                                1 Reply
                                                1. re: alarash

                                                  Sounds great! Isn't most bread "wheat" bread. Does wheat bread mean whole wheat, or brown bread or?

                                                2. Thanks ipsedixit

                                                  Reading this thread pushed my CRAVE button and I just had to boil me some eggs.

                                                  Light salt and very warm.

                                                  1 Reply
                                                  1. re: hannaone

                                                    I also had cravings for some boiled eggs after reading this thread. They've been a great, easy staple to keep stashed in the fridge the last two days. I forgot how convenient they are.

                                                    I had a couple today for breakfast with some lovely smoked sea salt. Then after work, I tried one with maggi seasoning and, for some reason, was supremely surprised at how much I loved it. I don't know why I was so surprised, because I love maggi, and I love hard-boiled eggs. I'll definitely be eating them this way more often!

                                                    When I'm in a rush or am taking them on-the-go, usually just plain jane or with regular salt. I was smart enough to pack a teeny bag with the smoked sea salt and remembered to bring it this morning, but that is not the norm.

                                                  2. Salt. Maybe a little blue cheese dressing

                                                    1. Plain Jane and I LOVE them, as in practically Cool Hand Luke love them.

                                                      1 Reply
                                                      1. re: pinehurst

                                                        50 eggs, Luke? That's got to be 5 - 6 pounds of eggs. In an hour?

                                                      2. A jumbo egg, with salt, toast and butter and my cup of tea is my morning meal. Also make devilled eggs for parties, seems to be a hit.

                                                        1. Soaked in a nice vinegar and beet juice mix for a week.

                                                          3 Replies
                                                          1. re: wadejay26

                                                            Or, just soak them in the liquid from a can of pickled beets.
                                                            This is my favorite thing to do with a boiled egg because they turn out so beautiful.

                                                            1. re: Tripeler

                                                              Of just soak them in a jar of kimchi.

                                                              1. re: ipsedixit

                                                                Or throw them into a pickle jar once all the pickles have been eaten. That's also pretty good, and after about a week or two, if you make deviled eggs with the pickled eggs, they are pretty good, too.

                                                          2. Salt and Pepper....in two bites.

                                                            1. I enjoy eating hard boiled eggs with a pitcher of cold beer and bottle of Tabasco sauce.

                                                              1. Olive oil, aleppo pepper, salt. Halved.

                                                                1. As much as I love spicy foods, I never thought to put Sriracha onto a hardboiled egg. If I'm eating hard boiled eggs on their own I'm usually in a rush so I want something quick to just dip them in. Usually that's chaat masala or sesame seed salt and soy or za'atar. Something dry that I can toss into a dipping bowl and leave in the sink for later.

                                                                  8 Replies
                                                                  1. re: JungMann

                                                                    How is squirting some Sriracha any more of a hassle (time wise) than dumping some dry seasoning into a bowl?

                                                                    I would imagine it would be less of a hassle b/c you could just squirt it directly on the egg. No bowl. No sink. No nothing for "later" to worry about.

                                                                    1. re: ipsedixit

                                                                      Not a hassle, just never thought of it; I don't like Sriracha with scrambled eggs so never thought that they might be better on hard boiled.

                                                                        1. re: JungMann

                                                                          I never thought of combining a hard boiled egg with a spicy sauce until I had it with sambal (Indonesian spicy sauce). So delicious.

                                                                          1. re: fame da lupo

                                                                            Where did you buy sambal? Would I find it in a chain food store?

                                                                            1. re: potts

                                                                              Had it at an Indonesian restaurant -- sambal is common enough that you can probably find it at any Asian grocer. Though I believe there are several varieties, might want to do some Chow searching.

                                                                              1. re: potts

                                                                                I think sambal has gone mainstream. I've seen it in the ethnic food aisles of all the large chain grocers near me-- whole foods, Harris teeter, lowes foods, and even Walmart. Usually near the sriracha.

                                                                                1. re: ohmyyum

                                                                                  Sambal oelek is the kind that's gone mainstream. It's basically fresh ground red chillis. There are many types of sambals though - the kind I make for eggs usually has fresh ground chillis, onion, garlic, tamarind, etc. it's completely different than just the sambal oelek in a bottle. Other kinds have lemongrass, dried shrimp, turmeric, etc. I all depends on what kind of sambal you are making.

                                                                                  I do use sambal oelek too, but as a base for other things, or to dip my char siu bao in.

                                                                      1. 95% of the time as egg salad or deviled eggs.
                                                                        5% plain - peel and eat.

                                                                        1. Cut in half, top w/anchovy filet.

                                                                          1 Reply
                                                                          1. I love eggs sliced, in a toasted English muffin with some cheddar cheese. Melted under the broiler briefly so the cheese is warm and the egg is cold.

                                                                            1. With peanut butter.

                                                                              Just kidding. I don't like boiled egg yolks, they're too chalky to me :(

                                                                              2 Replies
                                                                              1. re: pretzal

                                                                                Oh, I dunno, I could see them working with peanut butter.

                                                                                1. re: ipsedixit

                                                                                  I actually considered the idea after I said it, except with fried eggs. Melty PB on a fried egg, hmmm....

                                                                              2. Sliced, with slices of tomatoes (if they're pretty--not the icky winter ones) and just salt and black pepper.

                                                                                1 Reply
                                                                                1. re: alliegator

                                                                                  Alliegator, try looking for Campari pearl tomatoes on the vine or kumato brown tomatoes. They, of course, pale in comparison to a summer garden tomato, but they have been consistently decent all winter. They are also fairly small so the slices would be about the same size as the egg slices.

                                                                                2. S&P cut in half lengthwise,a dollop of mayo and a shot of Tabasco..

                                                                                  1. I like them plain with salt and pepper.
                                                                                    Like them better with a cucumber on the side.
                                                                                    LOVE them in a pita with thick tehina and fresh cucumber. Great sandwich for road trips.

                                                                                    1. Usually just salt, but if I have some on hand, a spoonful of tapenade on each half of a HB egg is really good.

                                                                                      1 Reply
                                                                                      1. re: dct

                                                                                        I just use salt pepper and a few dashes of frank's red hot sauce. The tapenade sound good. I love olive in my egg salad.

                                                                                      2. I will have to try with Sririacha

                                                                                        I like them mashed up with some Worcestshire sauce, or with some good anchovies and olive oil, or just some olive oil.

                                                                                        1. A couple of drops of Blair's Sudden Death sauce is all I need