Oven-Baked Easter Eggs

Over the past few weeks, I kept coming across pictures on Pinterest of oven-baked “hard-boiled” eggs. At first, I was skeptical. It seemed too easy and most of the comments questioned the results. I Googled it and found several reputable (i.e. cooking websites) that had similar recipes to those on Pinterest. I decided to give it a try …

baking eggs

To make the eggs, I preheated the oven to 325 degrees (regular setting, not convection). I put the eggs on their sides (to keep the yolks centered while cooking) in the muffin pans and popped them in the oven for 30 minutes. After they were done, I placed them in a sink filled with ice water and let them cool for 5 minutes.
Note — when I opened the oven I was surprised to see brown spots on the egg shells. These spots disappeared as soon as I put them in water. Whew!

I couldn’t wait to see how they turned out — and to make sure we would be ready to dye the eggs for Easter. Luckily (or unluckily?), one of the eggs cracked while in the oven. I proceeded to make egg salad. The eggs were perfect!


Hard-boiling eggs should be easy enough but I always seem to over cook my eggs. The tell-tale green edge around the yolks doesn’t make for the prettiest deviled (or “devilish” thanks to Ellie Kreiger) eggs. Now that I have mastered the art of baking my “hard-boiled” eggs, I am ready to turn them over to my kids to start decorating.

Happy Easter!

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