Ingredients
Equipment
Method
Instructions
- Start by placing the 8 large eggs in a medium saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat.
- Once the water reaches a boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 9-12 minutes, depending on how firm you prefer the yolks.
- While the eggs are cooking, prepare a bowl of ice water. After the cooking time is up, carefully transfer the eggs to the ice water using a slotted spoon. Let them cool for at least 5 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove any stubborn bits of shell.
- In a mixing bowl, chop the peeled eggs into quarters or halves, depending on your preference. Add the pepitas, sea salt, and black pepper. Gently toss together.
- Your Salt And Pepita Hard-Boiled Egg Snack is now ready to be enjoyed! Serve immediately or store in an airtight container in the refrigerator.
Notes
- Don’t overcook the eggs to avoid a greenish ring around the yolk.
- Allow eggs to cool completely before peeling to prevent sticking.
- Adjust pepper to your taste; start with less if unsure.