3 Servings (2 Eggs) / 15 Minutes
Recipe profile: high protein
1. Place eggs in a pot and add cold water to submerge by 1–2 inches. Cover pot and bring to a rolling boil over high heat. Turn off heat and let the covered pot sit for 12 minutes.
2. Transfer eggs into cold water to stop the cooking.
Store hard-boiled eggs in the refrigerator for up to 1 week.
Per Serving: 220 calories, 18 g fat, 0 g total carbohydrate, 0 g dietary fiber, 12 g protein
TIP: Hard-boiled eggs are easier to peel after some time in the refrigerator.
DQs Count (per serving): Lean Meats & Fish 1
Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at racingweightcookbook.com.