Boiled Egg Chocolate Pudding
Updated Feb 04, 2026
This high-protein chocolate pudding recipe uses blended hard-boiled eggs with cocoa powder, milk, and sugar to make chocolate pudding.
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Make Chocolate Pudding with hard-boiled Eggs!
When I first saw Natasha’s Kitchen’s viral recipe that blends hard-boiled eggs into 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 fun high-protein dessert with 13 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: Make sure you use hard-boiled eggs, not soft-boiled! Here’s how to make hard-boiled eggs, or you can buy store-bought ones.
- Dry ingredients: I recommend using unsweetened cocoa powder so you can better control the amount of sugar in the recipe. You’ll also need granulated sugar, but you can substitute it with light brown sugar or even powdered sugar. Just make sure to add less starting out; you can always add more.
- Wet ingredients: I use whole milk for a rich consistency and better taste, but you can use any milk you like. Lastly, just a little bit of vanilla extract to enhance the flavors!
How to Make Boiled Egg Chocolate Pudding
Boiled Egg Chocolate Pudding
Video
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 smooth and creamy, scraping down the sides once or twice as needed. Add more milk for a creamier consistency.
- You can enjoy the egg pudding right away, but for the best flavor and texture, transfer it to an airtight container and refrigerate for a few hours. It will thicken up slightly as it cools.
Equipment
Notes
- My Top Tip: Use hard-boiled eggs, not soft-boiled. Otherwise, the consistency will be off, and the pudding will have more of an eggy taste. You want to boil the eggs for at least 7 minutes.
- Storage: Store the pudding in an airtight container in the fridge for up to 4 days.
- Freezing: Place the egg pudding in a freezer-safe bag or container. It’ll last in the freezer for up to 3 months, but note that the texture will probably change a little when you thaw it.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add baking spices: Try 1–2 teaspoons of cinnamon or cardamom to add a warm flavor to the chocolate egg pudding.
- Blend in an avocado: Add 1 peeled and pitted medium avocado to the blender. It’ll thicken up the pudding and add healthy fats without affecting the chocolate flavor.
- Add chia seeds: Blend or stir in 2 tablespoons of chia seeds and a splash of extra milk. Make sure you let the pudding chill, though, because the seeds will soak up the milk and thicken the mixture.
Recipe Tips
- Make sure you cool the eggs first. If you’re using fresh hard-boiled eggs, put them in an ice bath to cool completely before you make the pudding.
- Let it sit in the fridge before you serve. If you divide the egg pudding into individual cups or bowls and store them in the fridge, the taste is more concentrated, and the texture turns out better.
FAQs
Make sure you use hard-boiled eggs, not soft-boiled eggs. Soft-boiled eggs won’t work for this recipe. Some readers say the pudding may smell and/or taste slightly eggy right after you make it, but that if you let it sit overnight in the fridge, they notice that the egginess disappears. Don’t skip that step!
Comments
It worked a treat!! I was apprehensive as to whether the there would be an over riding boiled egg smell but there wasnโt!! ๐๐ป๐คค
So good, right? I had to try it myself to believe it! So happy you liked it!
I substituted the sugar for dates.
Iโm now experimenting with fresh basil leaves and almond essence.
Who needs to eat bars of chocolates?
UNBELIEVABLY GOOD
I’m so glad you thought so, Rachel!
Unreal. Thank you, Yumna. Enjoying this so much right now.
Yay! That makes me so happy to hear!!
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