Spring 2004, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004)

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Paprika adds zing to hard-boiled eggs.


Makes: 4 servings

Active Time:

Total Time:


  • 4 hard-boiled eggs, sliced (see Tip)
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika


  1. Dip egg slices in oil and sprinkle with salt and paprika.

Tips & Notes

  • Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.


Per egg: 88 calories; 6 g fat (2 g sat, 3 g mono); 216 mg cholesterol; 1 g carbohydrates; 6 g protein; 0 g fiber; 297 mg sodium; 63 mg potassium.

Nutrition Bonus: Protein, lutein.

Exchanges: free food

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