Chocolate Hard Boiled Egg Pudding
Turn leftover eggs into Chocolate Hard Boiled Egg Pudding, a creamy homemade dessert with rich chocolate flavor.
Servings: 4 servings
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
Serving: 0.5cup | Calories: 257kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 283mg | Sodium: 107mg | Potassium: 254mg | Fiber: 3g | Sugar: 28g | Vitamin A: 439IU | Calcium: 85mg | Iron: 2mg
