This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Chocolate Hard Boiled Egg Pudding is a rich, creamy, high-protein dessert made with leftover hard boiled eggs, cocoa powder, milk, and sugar. This homemade chocolate pudding recipe blends into a smooth chocolate pudding dessert that chills beautifully and tastes surprisingly indulgent.
Pin this now to find it later
Pin ItTable of Contents
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Keto and Low-Carb Option
- Tips for Best Results
- FAQs
- How to Store Hard Boiled Egg Pudding
- How to Make Chocolate Hard Boiled Egg Pudding
- 📌 Save This Recipe
- Chocolate Hard Boiled Egg Pudding Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- High-protein – made with hard boiled eggs
- Creamy and rich – smooth chocolate pudding texture
- Easy recipe – made in a blender in minutes
- No bake – perfect for quick desserts
- Great for leftovers – uses extra hard boiled eggs
Key Ingredients
Hard Boiled Eggs
These are the base of the pudding and provide structure and protein. When blended properly, they create a smooth and creamy texture without an eggy taste.
Dark Cocoa Powder
Adds deep, rich chocolate flavor. Using dark cocoa yields a more intense chocolate flavor than regular cocoa powder.
Whole Milk
Helps create a silky texture and balances the pudding’s thickness. You can adjust the amount slightly for a thinner consistency.
Granulated Sugar
Sweetens the pudding and balances the cocoa. You can substitute with a sugar alternative if needed.
Vanilla Extract
Enhances the chocolate flavor and rounds out the overall taste.
Ingredients & Substitutions
- hard boiled eggs – no substitution recommended.
- whole milk – substitute with 2% milk, half-and-half, or unsweetened non-dairy milk if needed.
- granulated sugar – substitute with a granulated sugar substitute, adjusting to taste.
- dark cocoa powder – substitute with unsweetened cocoa powder for a lighter chocolate flavor.
- vanilla extract – substitute with vanilla bean paste if desired.
- whipped topping – optional, substitute with whipped cream if desired.
- shaved dark chocolate – optional, substitute with mini chocolate chips or omit.
Variations
- Use milk chocolate cocoa powder for a milder flavor
- Add a pinch of espresso powder to enhance the chocolate taste
- Blend in a tablespoon of peanut butter for a chocolate peanut butter version
- Use flavored extracts like almond or coconut for a twist
Keto and Low-Carb Option
If you’re following a keto or low-carb lifestyle, this Chocolate Hard Boiled Egg Pudding is easy to adjust. Since the base is made with eggs, it is already a high-protein, low-carb dessert.
The main change you’ll need to make is swapping out the sugar. Use a keto-friendly sweetener like allulose, monk fruit, or erythritol. Start with a 1:1 replacement and adjust to taste, since some sweeteners are stronger than others.
You can also lower the carbs a bit more by changing the milk. Heavy cream will give you a richer, thicker pudding, while unsweetened almond milk keeps things lighter and still low in carbs.
For the smoothest texture, allulose tends to work best since it dissolves well and doesn’t leave that cooling aftertaste some sweeteners have. If you’re using erythritol, blend well and let the pudding chill completely to improve the texture.
Once chilled, you’ll still get that creamy, chocolate pudding consistency, just with fewer carbs. It’s a great option if you’re looking for a keto chocolate pudding or a simple low-carb dessert that doesn’t feel like a compromise.
Tips for Best Results
- Use properly cooked eggs with fully set yolks
- Avoid overcooked eggs with green rings to prevent off-flavor
- Blend thoroughly for the smoothest texture
- Adjust milk as needed for the desired thickness
- Chill overnight for best results
Would you like to save this?
We'll email this post to you, so you can come back to it later!
FAQs
No. When blended well, the cocoa, sugar, and vanilla completely mask the egg flavor.
Yes. It actually tastes better after chilling overnight.
Yes, but a high-powered blender will give the smoothest results.
No. Freezing changes the texture, making it grainy.
Yes, it can be made keto-friendly by replacing the sugar with a keto-friendly sweetener and using a low-carb milk option, such as heavy cream or almond milk.
How to Store Hard Boiled Egg Pudding
Store Chocolate Hard Boiled Egg Pudding in an airtight container in the refrigerator for up to 4 days. Keep it well covered to maintain freshness and prevent odors.
How to Make Chocolate Hard Boiled Egg Pudding
This chocolate pudding comes together quickly in a blender. The key is to blend thoroughly and chill for the best texture and flavor.
Quick steps:
- Add eggs, milk, sugar, vanilla, and cocoa powder to a blender
- Blend, scrape, and repeat until fully smooth
- Chill until cold or overnight
- Serve with toppings if desired
📌 Save This Recipe
Don’t lose this Chocolate Hard Boiled Egg Pudding recipe! Pin it to your dessert recipes, chocolate desserts, or easy desserts boards on Pinterest so you can find it later.
Pin this now to find it later
Pin It
Chocolate Hard Boiled Egg Pudding
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- rubber spatula
- airtight container
Ingredients
- 6 hard boiled eggs, peeled
- ½ cup whole milk
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- ⅓ cup dark cocoa powder
- whipped topping, optional for serving
- shaved dark chocolate, optional for serving
Instructions
- Add the hard boiled eggs, whole milk, granulated sugar, vanilla extract, and cocoa powder to a blender.6 hard boiled eggs, ½ cup whole milk, ½ cup granulated sugar, 1 tablespoon vanilla extract, ⅓ cup dark cocoa powder
- Blend for 15 seconds. Scrape down the sides and bottom of the blender.
- Blend for another 15 seconds. Scrape down the blender again.
- Blend for 40 seconds more, or until the mixture is completely smooth and creamy.
- You can serve it right away, but it tastes best after chilling in the refrigerator until cold, or overnight.
- Spoon into serving dishes and top with whipped topping and shaved dark chocolate, if desired.whipped topping, shaved dark chocolate
Notes
🥡 STORAGE
- Store in an airtight container in the refrigerator for up to 4 days
- Keep it well covered to prevent absorbing odors
♨️ REHEATING
- No reheating needed. This pudding is best served chilled
❄️ FREEZING
- Freezing is not recommended. The texture becomes watery and grainy after thawing
💡 TIPS FOR BEST RESULTS
- Use properly cooked eggs with fully set yolks
- Avoid overcooked eggs with green rings
- Blend thoroughly for a smooth texture
- Add more milk if a thinner consistency is desired
- Chill overnight for the best flavor
🍳 ALTERNATE COOKING METHODS
- No alternate cooking methods are needed since this recipe is blended and chilled
♻️ LEFTOVERS
- Use leftover pudding as a dip for fruit or graham crackers
- Layer into parfaits with whipped topping
📝 NOTES
- This is a great way to use leftover hard boiled eggs
- The flavor is rich and chocolatey despite the unusual base
- Scraping the blender between blends helps ensure a silky texture.
🥑 Keto or Low-Carb Version
- Replace the granulated sugar with a keto-friendly sweetener like allulose, monk fruit, or erythritol
- Swap the whole milk with heavy cream for a richer pudding or unsweetened almond milk for a lighter option
- Allulose gives the smoothest texture, while erythritol may need extra blending and chill time to reduce graininess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Other Recipes You May Enjoy
If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.
Dessert
Paula Deen’s Banana Pudding
Breakfast
Chia Seed Pudding
Dessert
Homemade Chocolate Pudding
Dessert
