Heart Boiled Eggs

Remember to work quickly after the eggs are cooked. They need to get into the form while they are still very warm.

Heart Boiled Eggs
Servings: 4 Prep 10 mins Total Time 45 mins


  • 4 large eggs, room temperature

Make It

1. Gather chopsticks, rubber bands, and a V-shaped form about 1-1/2 inches high and 8-inches long, such as a folded piece of cardboard or the corner of a milk carton. Hard boil 4 eggs. As soon as you can handle the egg gently peel away the shell. While eggs are still warm, place in the middle of the V-shaped form lengthwise. Lay the chopstick over the top and secure on either end with a rubber band. Let sit for 20 minutes.


  • For easier peeling, use eggs that are about a week old.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 72, Fat, total (g): 5, chol. (mg): 186, sat. fat (g): 2, carb. (g): , Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): , sugar (g): , pro. (g): 6, vit. A (IU): 270, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, Cobalamin (Vit. B12) (µg): , sodium (mg): 71, Potassium (mg): 69, calcium (mg): 28, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.