Hard-Boiled Eggs with Sea Salt and Paprika

Why This Works for Intermittent Fasting

Hard-boiled eggs are one of the most fasting-compatible snacks that exist. Each egg delivers around 6g of complete protein and 5g of fat with virtually zero carbohydrates, producing a minimal insulin response. That combination keeps you full for two to three hours without triggering hunger signals. Sea salt adds back the sodium and electrolytes that drop when insulin falls during fasting — making this snack genuinely functional, not just convenient.

Ingredients

• 4 large eggs
• ½ tsp smoked paprika (or sweet paprika)
• ¼ tsp sea salt (flaked is best)
• Optional: a pinch of cayenne or black pepper

Instructions

1. Place eggs in a small saucepan and cover with cold water by about 2cm.
2. Bring to a boil over medium-high heat. Once boiling, reduce heat to a gentle simmer.
3. Cook for 10–11 minutes for fully set yolks (10 min = slightly creamy centre; 11–12 min = completely firm).
4. Transfer immediately to a bowl of ice water. Let sit for 5 minutes — this stops cooking and makes peeling easier.
5. Peel the eggs and slice in half lengthways.
6. Arrange on a plate, yolk-side up.
7. Sprinkle with sea salt and smoked paprika. Add cayenne or pepper if using.
8. Eat immediately or refrigerate (unpeeled) for up to 5 days.

Nutrition Per Serving (2 eggs)

Fasting Compatibility

Hard-boiled eggs are well-suited to 16:8, 18:6, and OMAD protocols as a small snack within the eating window. They're also ideal for breaking a shorter fast — the protein triggers mTOR gently without the digestive shock of a large meal. Fully carnivore and keto compatible with zero modifications.

Related Recipes

• Devilled eggs with paprika and chives
• Scrambled eggs with spinach and feta
• Bacon and egg cups baked in avocado

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.