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Hard “boiled,” aka baked eggs in the oven, is the perfect solution for when you don’t feel like dealing with a pot of boiling water. Just plop the whole egg, shell and all, into a muffin tin, and bake until set. The result is a perfectly cooked hard-boiled egg with a firm white and a hard yolk. No more worrying about whether your eggs are overcooked or undercooked because this method is foolproof!

overhead shot of sliced eggs with text reading "oven baked hard boiled eggs"

Baked Hard Boiled Eggs

Do you love hard-boiled eggs but hate the hassle of boiling them on the stove? If so, then you’re going to love this easy oven-baked method! All you need is a muffin tin and some eggs.

In this post, I will teach you how to make perfect hard-boiled baked eggs. This method is simple and easy and doesn’t require any special equipment. All you need is a muffin tin! Let’s get started!

Why You’ll Love Making Hard Boiled Eggs In The Oven

  • No mess or fuss! No waiting for the water to come to that perfect full boil or worrying about your pot overboiling and making a mess on your stove.
  • It’s easy to make a lot at once. This is great if you are meal prepping for the week. You can fill two muffin tins with eggs and have a whole week’s worth of hard-boiled eggs ready to go!
  • They peel so easily! The shells practically fall off.
  • Great for easter eggs! This method is perfect for dyeing eggs for Easter. The eggs come out with a beautifully smooth surface that takes dye evenly.
plate of sliced hard boiled eggs on a plate.

Equipment You’ll Need For Baked Hard Boiled Eggs

To make hard-boiled eggs in the oven, you’ll need a muffin tin to hold the eggs in position, tongs with a good grip, and a large bowl (plastic or glass) for the post-bake ice water bath. 

brown eggs sitting next to a muffin tin and a bowl of ice.

How To Make Hard Boiled Eggs In A Muffin Tin

  1. Start by preheating your oven to 325 degrees F. Then, gently place each egg into a cup of the muffin tin. Make sure that the eggs are resting on their sides and not standing up straight. This will help them cook evenly all the way around.
  2. Bake in the preheated oven for 20-30 minutes. Baking time will depend on how soft or hard you like your boiled eggs. You may have to play around with the baking time to find what works best for you.
  3. Carefully remove the muffin tin from the oven using tongs and place it into a large bowl of ice water. This will stop the cooking process and help to make peeling the eggs much easier.
  4. Finally, let the eggs sit in the ice water for at least five minutes, preferably ten before peeling. Start by tapping each egg gently all around its surface. This will help crack the shell and make it easier to peel. Once they are all cracked, you can begin peeling them, starting at the larger end (where the air sac is located)
brown eggs in a muffin tin.

What Can You Make With Hard Boiled Eggs?

Hard boiled eggs are great on their own as a healthy snack or can be used in a variety of recipes. Here are some ideas for what you can make with your hard boiled eggs:

How To Store Hard Boiled Eggs

Like butter, eggs tend to absorb smells from their surroundings. So it’s important to store them in an airtight container in the fridge. I like to store my hard boiled eggs in a mason jar or Tupperware with a lid. 

If you’re meal prepping for the week, you can store your hard boiled eggs in their shells, and they will last up to one week in the fridge.

If you have peeled eggs, they will only last a few days in the fridge, so it’s best to use them up quickly.

brown eggs in a muffin tin.

Cook Time Chart for Oven Baked Hard Boiled Eggs

  • Soft-boiled – 22 minutes
  • Medium-boiled – minutes
  • Hard-boiled – 30 minutes
overhead shot of oven baked hard boiled eggs with text overlay showing different cook times.


Can I make hard boiled eggs in the oven if I don’t have a muffin tin?

Absolutely! The muffin tin is just there to help the eggs cook evenly and keep them from rolling around. If you don’t have a muffin tin, you can place the eggs directly on a baking sheet (being careful not to drop them!) or in a baking dish. Ideally, you’ll want to use a baking sheet or casserole pan that has a nice lip to keep the eggs from rolling out.

Do I need to use ice water for the post-bake bath?

No, you don’t technically need to use ice water, but it does help the eggs to stop cooking and makes them much easier to peel. If you don’t have ice on hand, you can just run cold water from the tap over them until they are cool enough to handle.

Can I make these ahead of time?

Yes! These are great for meal prep. Just store them in a covered container in the fridge, and they will keep for up to a week.

And that’s it! You’ve now made the most perfect hard-boiled eggs in the oven.  What’s your favorite way to eat hard boiled eggs? Let me know in the comments below!

Need more ways to use hard boiled eggs? Try these:

Hard Boiled Eggs Chocolate Chip Cookies
Mexican Deviled Eggs
Classic Chef Salad

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

overhead shot of sliced eggs with text reading "oven baked hard boiled eggs"
5 from 1 vote

Oven Baked Hard Boiled Eggs

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Hard "boiled," aka baked eggs in the oven, is the perfect solution for when you don't feel like dealing with a pot of boiling water. The result is a perfectly cooked hard-boiled egg with a firm white and a hard yolk.


  • 12 large eggs


  • Preheat the oven at 325F.
  • Add eggs to a muffin tin and cook for 20-30 minutes depending on how done you would like them (see notes below).
  • While eggs are cooking add ice and water to a large bowl to make an ice bath
  • When eggs are done remove them from the oven and transfer them from the muffin tin directly into the ice bath and let them cool for 10 minutes.
  • Peel and serve or store in a sealed container for up to 1 week in the refrigerator


Cooking Times
  • Soft-boiled – 22 minutes
  • Medium-boiled – 26 minutes
  • Hard-boiled – 30 minutes


Serving: 1g | Calories: 143kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 142mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 540IU | Calcium: 56mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

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