The Creamiest Hard-Boiled Egg Chocolate Pudding (High Protein)
If someone handed me a bowl of this chocolate pudding and asked me to guess the secret ingredient, hard-boiled eggs wouldn’t even make the list.
Once everything gets whirled together in a blender, the eggs somehow “disappear” into an incredibly smooth, rich chocolate pudding that my whole family loves.
It’s not “surprisingly good considering there are eggs in it” – it’s ACTUALLY good . . . possibly the best chocolate pudding I’ve ever made.
There’s no eggy flavor and no complicated technique. Just silky, chocolatey goodness . . . with a lot of bonus protein. 🙂
Okay, But Why Put Eggs In Pudding?
I realize hard-boiled eggs and chocolate pudding sound like two foods that should stay very far away from each other, but there’s actually a lot to love about this combination.
Traditional homemade pudding usually involves heating milk, sugar, and cocoa on the stove, then using cornstarch (or arrowroot), egg yolks, or another thickener to create a creamy texture.
This version is so much easier.
Hard-boiled eggs provide the structure and creaminess, while cocoa powder, vanilla extract, and maple syrup provide the sweet chocolatey goodness.
Everything goes straight into the blender, so there’s no tempering eggs and no whisking over the stove.
And because the base is made with whole eggs instead of milk and sugar, it’s naturally higher in protein than most traditional chocolate pudding recipes. (You know how much I love that.)
The Trick To Making It Taste Like Pudding
I know, “trust me” is doing a lot of heavy lifting with this recipe, but I served this to everyone in my family and none of them could tell it contained eggs.
That said, I do have a couple of tips for you.
First, use a high-speed blender if you have one. You want the hard-boiled eggs blended so thoroughly that there aren’t any tiny bits left behind.
Second, for the silkiest pudding, let your blender run longer than you think it needs to.
You’re not just combining the ingredients – you’re trying to completely emulsify the eggs into the mixture.
If your pudding seems too thick, add milk a tablespoon or two at a time. If it seems a little thin, keep in mind that it will firm up in the refrigerator.
And if you can detect even a hint of egg flavor while it’s still warm from blending, chill it before making any adjustments. The chocolate flavor comes through much more clearly once everything is cold.
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Quick interruption before we get back to chocolate pudding. 🙂
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Now, back to the recipe. 🙂
What You’ll Need
Hard-boiled eggs – You’ll need six peeled eggs. Use fully cooked hard-boiled eggs rather than soft-boiled eggs because you want the yolks completely set before blending.
Milk – I usually use whole milk, but if you’re dairy-free you can use coconut milk or another non-dairy milk.
Unsweetened cacao powder or cocoa powder – I use whichever one I have on hand at the moment.
Maple Syrup – Adds sweetness while blending in completely, so the pudding stays smooth and silky.
Vanilla extract – To round out the flavor.
A pinch of salt – Optional, but recommended. A little salt helps the chocolate and vanilla really “pop.”
Is This Good For Meal Prep?
Yes. This pudding keeps well for 3–4 days in the fridge, so I often make a double batch and scoop it into individual glass jars for my family to grab when they need a snack.
Hard-Boiled Egg Chocolate Pudding Recipe
This silky, rich recipe is very possibly the best chocolate pudding I’ve ever made. It’s easy, rich in protein, and can be made in advance for quick snacks throughout the week.
Keyword gluten-free, dairy optional
Prep Time 5 minutes Chilling time 1 hour
- 6 hard boiled eggs (peeled)
- ½ cup whole milk or non-dairy milk
- ⅓ cup maple syrup (or more to taste)
- ¼ cup unsweetened cacao powder or cocoa powder
- 1 tsp vanilla extract (how to make it)
- pinch of salt (optional)
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Add all ingredients to a high-speed blender.
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Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
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Taste and add an extra tablespoon or two of sweetener if desired.
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Transfer to individual serving jars, a large mason jar, or a covered container.
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Refrigerate until thoroughly chilled. (At least one hour, but preferably longer.)
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Serve plain or topped with whipped cream, berries or shaved chocolate.
The total volume of the finished pudding can vary from about 2 to 2.5 cups, depending on how much air is incorporated during blending. For the nutrition information below, one serving is ¼ of the finished batch, regardless of its total volume.
Nutrition calculation is based on whole milk (instead of non-dairy milk) and cacao powder (instead of cocoa powder).
Calories: 222kcal | Carbohydrates: 24g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 283mg | Sodium: 137mg | Potassium: 284mg | Fiber: 2g | Sugar: 19g | Vitamin A: 439IU | Calcium: 111mg | Iron: 2mg
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