Boiled Egg Chocolate Pudding

4.59 from 17 votes

Blend hard-boiled eggs with cocoa powder, milk, and sugar to make chocolate pudding that's full of protein. (And doesn't taste like eggs!)

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

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.

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.

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