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
Had to admit I was skeptical, but this pudding is really good! It definitely has to sit in the refrigerator several hours. I experimented and halved the recipe – tried it with both natural cocoa and Dutch process cocoa, and thought the Dutch process gave it a deeper, more chocolatey, less noticeable egg flavor. Also, hard boil the eggs but avoid the green ring, which can make them taste more sulphuric and strong. Thanks for sharing!
I’m so glad you tried it and liked it! The wait time definitely helps, too. Love that you tried it two ways!
It worked a treat!! I was apprehensive as to whether the there would be an over riding boiled egg smell but there wasn’t!! 👌🏻🤤
So good, right? I had to try it myself to believe it! So happy you liked it!
I substituted the sugar for dates.
I’m now experimenting with fresh basil leaves and almond essence.
Who needs to eat bars of chocolates?
Love those flavor combos!!
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!!
This pudding is delicious!! The texture is so silky smooth and the taste is wonderful! I haven’t had chocolate pudding in so long because I don’t want the garbage ingredients that go along with it. This recipe is clean and tastes better than I remember! The only thing I changed was I used brown sugar monkfruit. Thanks for the best, clean ingredient healthy chocolate pudding.
Aww, so happy you loved it! Thank you so much, Realynn!!
I just made my second batch. The pudding will smell and taste eggy right after you make it, but let it sit overnight and the egginess disappears. I can’t stand a strong egg flavour so this really does work if you let it sit overnight. I make as instructed but sub Lakanto for the sugar and canned coconut milk for the milk. With the coconut milk, it makes a very stuff pudding, more like a mousse. If you make a 1 1/2 batch, you can use a whole can of coconut milk
Love that!! Those are great substitutions, thank you for sharing. So glad you enjoy it, Tammy!!
It tastes fine. Though you can literally taste the eggs. I expected a chocolate pudding just like the recipe said, not chocolate pudding with a side of eggs…
So sorry your pudding had an eggy taste, Panos. Did you make sure to boil them long enough so that they were fully hard boiled, not soft boiled? Soft boiled eggs make the egg flavor more prevalent.
We often allow hard boiled eggs to rest in the fridge unpeeled, this definitely helps to reduce the egg taste when using for recipes like this. Also, cooking at a hard rolling, boil or over cooking will result in the strong egg flavor.
It sounds good, but the egg taste definitely comes through strong in the original recipe.
Oh no! So sorry you didn’t love the flavor, Andy. Is it possible your eggs were soft boiled, not hard boiled? Soft boiled eggs can make the egg flavor more prevalent.
I’ve tried this recipe twice now, but it keeps coming out gritty. What am I doing wrong?
Oh no! Were your eggs hard boiled? Because soft boiled eggs won’t work for this recipe. What about your blender? Is it possible it isn’t blending the eggs properly and leaving chunks that are causing that gritty texture? I would try adding a little more milk to make it creamier. Hope that helps!
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!
Perfect comparison. My son begs for those and it feels so good to give him this instead and have him love it as much.
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 doesn’t like 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!
I made this pudding for my picky 10 year old with leftover eggs on Easter after finding this recipe. She dislikes eggs but has asked me to make the pudding again! It’s so delicious and you honestly would not know it is made using boiled eggs!
That’s amazing!! Aww, I’m so happy she likes the recipe. Thanks for sharing, Oula!
I used coconut milk due to intolerances and added a splash of almond flavoring—we loved it and our teenage daughters are looking forward to adding this to their snack packs for swim and gymnastics meets!
Aww, love the tweaks you made!! So happy your teenage daughters like the recipe! Thank you!!
Can you substitute stevia for the sugar?
I’m so sorry, I haven’t tried it with stevia before. I’d love to hear how it turns out if you end up trying it though!
EASY TWIST. Scrambled those eggs instead of hard boiled, just don’t cook until they’re dried out. You want to retain some moisture/softness. Also, skip the sugar and use medjool dates or date syrup. Delicious!
Love those swaps!! So happy to hear the recipe worked with scrambled eggs, that’s great! Thank you so much for sharing, SaraAnne!!
How many dates do you use?
I ran out of white sugar. Only have brown sugar and honey. Can I substitute with any of these?
Yes, either one of those should work. You can use the same amount of brown sugar but only need about 1/4 cup honey if using that as a substitute. Enjoy!
Mine tasted and smelled like eggs and was so watery and was nothing like the video and the pictures
Oh no! It sounds like your eggs may have been overcooked. How long did you boil them and did you put them in an ice bath after? Smelly, watery hard-boiled eggs are usually due to overcooking because the yolk releases more sulfur as it cooks.
I also tried it and have same feedback as above. Can you pls give more guidance on how long to boil the eggs for? My one wasn’t watery but it tasted very eggy even though I put 2 teaspoons of vanilla extract and followed the rest of ur recipe perfectly.
Yes, absolutely! Let me see if I can help you out. How long did you hard boil your eggs for? I recommend boiling for at least 7 minutes and putting them in an ice bath so they cool fully before you use them in the recipe. Try that out and let me know how it goes!
Such an amazing recipe! I normally tend to just get inspirations from recipes and then make it myself with some changes. However, whenever I follow your recipes, they turn out “so good!” This chocolate pudding turned out so good! I cannot figure out how you churn up such perfect recipes each time! Thank you Yumna!!
Amazing!! Aww, so happy you loved it. Thank you, Tahera!
Absolutely amazing pudding! You can never tell that it contains boiled eggs 🤯 I used 1.5 tbs honey instead of sugar and got a bowl of nutritional heaven 💛
Aww, thank you so much!! So glad you liked it, Kaidi!
Made it with monk fruit with Allie and it’s delicious. No egg taste whatsoever!!!
Yay, so glad you liked it!! Thank you!
Could you sub with coconut milk? I can’t have dairy
Yes, you can use any type of milk you’d like. I’ve only used whole milk when testing the recipe though, so I’m not sure how other milks will taste. I’d love to hear how it turns out for you if you end up trying it!
I made this recipe for my 18-month-old baby who refuses to eat eggs in any form. I tried everything but he just won’t eat eggs—until todayyyy! He loved this recipe and it’s the first time in his life that he finished a whole egg. I made a small portion for him of one egg only and he finished the whole thing. Thank you very much.
Aww, that makes me so happy to hear! Thank you! So glad your baby loved the pudding!!