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If you’re going to make egg salad, you’ll need some hard boiled eggs. (Natch.)

This is so quick and easy, I can’t even in good conscience call it a recipe. But if you’re like me, and live on hard boiled eggs, it’s much faster and easier to make large quantities of hard boiled eggs in the oven, rather than boiling them. Hopefully this trick is as handy for you as it is for me!

I have seen many variations of this trick all over Pinterest (and the rest of the internet), and techniques vary. But here is how I make mine.

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Oven-Baked Hard Boiled Eggs

Yield: 12Cook Time: 20 minutes Total Time: 20 minutes

Make hard boiled eggs by the batch, using your oven!


  • One dozen fresh eggs


  1. Preheat the oven to 325F.
  2. Place one egg in each cup of a mini cupcake tin. Bake for 20 minutes for a softer-yolk egg and 25-30 minutes for a completely cooked yolk.
  3. Store in the fridge for up to a week. Makes a dozen hard-boiled eggs, but if you want fewer, just leave some of the cupcake cups empty.

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  • Mini Cupcake Pans
Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 71mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g

Did you make this recipe?

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© Nora (A Clean Bake)Cuisine:American