Fried Boiled Eggs

A colorful salad featuring grilled eggs, cherry tomatoes, cucumber slices, green pepper, red onion, and parsley on a white plate. The vegetables are fresh and vibrant, surrounding the eggs with a golden crust.

5 from 2 votes

These Fried Boiled Eggs bring you the best of both worlds. Think creamy yolks, wrapped in firm but smooth egg whites, surrounded by a crispy, golden crust that takes the classic boiled egg to another level 🤯.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Keyword: boiled eggs, easy lunch, egg recipe, egg recipes, healthy food, lunch recipes

Servings: portions

Author: The Modern Nonna

Equipment

Ingredients

Eggs

6 boiled eggs peeled and left whole
1-2 tablespoons olive oil
salt to taste
pepper to taste

Greek Salad

5 campari tomatoes quartered or halved
2 Persian cucumbers cubed
¼ green bell pepper sliced
feta cubed (as much as you prefer)
red onion a few slices
1 green onion thinly sliced
salt to taste
1 tablespoon olive oil
chopped parsley for garnish

Instructions

Lightly coat the bottom of a ceramic, non-stick pan with olive oil.
Warm over medium heat and carefully add your peeled, whole hard-boiled eggs to the pan.
Use a splatter-guard to cover the top of your skillet in case it splatters.
Cook for a couple of minutes until the whites are crispy and golden brown, turning with tongs to cook on all sides.
Remove from the pan, add salt and pepper to taste.

Greek Salad

Chop and dice all the fresh vegetables and add to a large mixing bowl.
Add the olive oil, salt, and feta cheese and lightly toss together.
Garnish with fresh parsley and serve with Fried Boiled Eggs for the ultimate protein-packed lunch.

Video

Nutrition