Boiled Egg Chocolate Pudding
Updated May 07, 2025
Did you know you can blend boiled eggs with cocoa powder, milk and sugar to make chocolate pudding? It's rich, chocolatey and full of protein and doesn't taste like eggs!
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Make Chocolate Pudding with Eggs?
When I first saw Natasha’s Kitchen make the viral hard boiled eggs with chocolate pudding, I thought there’s no way that actually tasted good! How can you blend 6 whole boiled eggs with milk, cocoa powder and sugar and not have it taste like boiled eggs? But when I tested it, I was shocked at how delicious, rich, chocolatey and creamy it was. And most importantly – no taste of HARD BOILED EGGS!
If you’re looking for a high-protein fun dessert with 12 grams of protein per serving that literally takes 10 minutes (assuming you have hard boiled eggs ready), you have to try this one! It’s so easy and so good!
Happy Cooking!
– Yumna
Boiled Egg Chocolate Pudding Ingredients
- Eggs: You’ll need hard boiled eggs that you can make for the recipe or use store-bought ones. Make sure they are not soft boiled. You want to cook them for at least 7 minutes
- Milk: Use any milk you’d like but whole milk will give it a richer consistency and better taste.
- Sugar and vanilla extract: To sweeten the pudding, you can use granulated sugar, light brown sugar or even powdered sugar along with vanilla extract.
- Cocoa powder: Opt for unsweetened cocoa powder so you can control the sugar.
Popular Additions
- Ripe avocado (flesh only): Try one 1 medium avocado which blends really smoothly, adds thickness and healthy fats without affect the chocolate flavor.
- Chia seeds: Add 2 tablespoons and you can add a little extra milk as well. Make sure to let it chill though because the seeds will soak up the milk and thicken the mixture.
- Cinnamon or cardamom: Add 1-2 teaspoons to add a warm flavor to the chocolate pudding
Recipe Tips
- Make sure the eggs are hard boiled and not soft boiled. Otherwise there may be more of an eggy taste or the consistency may be affected.
- Make sure the eggs are cooled. If you’re using fresh boiled eggs, make sure to put them in an ice bath and allow them to cool.
- Store in the fridge to allow them to set. You can enjoy the pudding right away but if you divide them into individual cups or bowls and put them in the fridge, the taste is more concentrated and the texture turns out better.
Recipe Help & FAQs
Store the pudding in an airtight container in the fridge for up to 4 days.
Yes you can freeze the pudding, but it will probably change the texture of it and may turn into an ice cream-like texture.
More Pudding Recipes
- Pistachio Pudding
- Lemon Pudding
- Vegan Vanilla Pudding
- Chocolate Chia Pudding
- Avocado Chocolate Mousse
- Lebanese Rice Pudding
If you try this Boiled Egg Chocolate Pudding recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Boiled Egg Chocolate Pudding
Ingredients
- 6 hard-boiled eggs
- ⅔ cup whole milk
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Combine all of the ingredients in a high-powered blender and blend until completely creamy and smooth, scraping down the bowl once or twice as needed. Add more milk for a creamier consistency.
- You can enjoy it right away, but for best flavor and texture, transfer to an airtight container and refrigerate for a few hours. It will thicken up slightly as it cools.
Equipment
Notes
-
- Make sure the eggs are hard boiled and not soft boiled. Otherwise there may be more of an eggy taste or the consistency may be affected.
- Make sure the eggs are cooled. If you’re using fresh boiled eggs, make sure to put them in an ice bath and allow them to cool.
- Store in the fridge to allow them to set. You can enjoy the pudding right away but if you divide them into individual cups or bowls and put them in the fridge, the taste is more concentrated and the texture turns out better.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
I couldn’t stop laughing in shock and disbelief at how good this was. Tastes like Snack Pack. I used maple syrup and coconut milk and added some salt. Absolutely delicious.
Haha amazing!! So happy you loved it, Rowan!
Have you tried granulated monk fruit with allulose? Curious if it works.
I haven’t, but I would love to hear what you think if you end up trying it!!
I’ve tried it both ways and I used monk fruit the second time and it still tastes just as good in my opinion
Hi! Does this have to be made with whole milk or does it still come out the same with different types of milk?
You can use any type of milk you’d like! I’ve only tried whole milk when testing the recipe though, so I’m not sure how other milks will taste. Please share how it turns out for you if you end up trying it!
I made this for my desert loving husband (who HATES hard boiled eggs) he devoured it. I’m so impressed with this simple recipe and how there was no egg smell or taste. My two sons also approved!
Awesome!! So happy it was a hit with your family! Thank you, Kara!!
As a homesteader with a large flock of chickens, I’m always looking for different ways to deal with egg abundance. First bite after being chilled instantly made me smile and laugh at how delicious this is. If you’re on the fence about this, JUST DO IT! **Take it one step further and fill popsicle molds with a stick and you’ll have the best fudge pops you’ve ever tasted! Best if not fully thawed after being frozen.
Yay!! Love that you made fudgesicles with the pudding, yum! So happy you found a new use for your eggs, that’s great. Thank you, William!
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