Hard Boiled Egg Chocolate Pudding
19
Published Oct 31, 2024
This post may include affiliate links. Thank you for your support.
Here’s how to make the viral hard boiled egg chocolate pudding. It’s rich, creamy and packed with protein.
When I saw Natasha from Natasha’s Kitchen make the viral hard boiled egg chocolate pudding, I knew I had to try it. Ya’ll know I’m all about getting my protein in and this recipe was so intriguing to me.
Pudding made from hard boiled eggs?!? I was skeptical but oh my goodness, it’s sooo good. The hard boiled eggs blend right up to a smooth consistency and when combined with cocoa powder, a sweetener and coconut milk the result is a rich and delicious chocolate pudding.
The original creator behind this recipe, Maria Emmerich, created it as a way to get her son to eat more protein. He didn’t like eggs so she blended them up and made a pudding for him. It worked great for her and I can totally see why! My kids absolutely gobbled this pudding right up too.
I first tested this recipe with monk fruit sweetener to keep my pudding low in sugar, but I also tested it with maple syrup, which was delicious!
Table of Contents
Why You’ll Love This Recipe
- Surprisingly creamy – Despite the unique main ingredient, this pudding turns out velvety smooth and creamy.
- Protein-packed – Thanks to the hard-boiled eggs, this dessert has 7 grams of protein!
- Quick and easy – You only need 6 simple ingredients and to make it just blend everything together and you’re done. No stovetop or fancy equipment required.
Ingredients Needed
- hard boiled eggs – yep, you read that right! You’ll need 5 hard boiled eggs to make this pudding. It’s what gives the pudding its creamy texture and a boost of protein.
- cocoa powder – for that rich, chocolatey goodness. Just make sure you’re using unsweetened cocoa powder.
- granulated sugar – Use regular granulated sugar or I like to use monk fruit sweetener for a low-sugar version. Just a note that regular granulated sugar might result in a pudding that has a bit more texture to it.
- coconut milk – canned coconut milk adds more creaminess and sweetness.
- vanilla – this is optional, but it adds a nice depth of flavor.
- sea salt – also optional, but it can enhance the sweetness and round out the flavors.
Recipe Substitutions
- Egg-free: If you’re not quite sold on the idea of using eggs in your pudding, try my avocado chocolate pudding instead! It doesn’t have as much protein, but it’s still delicious.
- Sugar: I’ve made this recipe with 1/4 cup maple syrup and it turned out well. I’m sure honey would also work.
- Milk: Any creamy, plant-based milk like almond milk or oat milk can work here. If you’re not dairy-free, regular milk will also do the trick.
How to Make
Whipping up this chocolatey pudding couldn’t be easier! Here’s the two step process:
Step 1: Place all ingredients in a high-powered blender or food processor. Blend until smooth, using a tamper or scraping the sides as needed.
Step 2: Transfer the pudding to a dish and either enjoy immediately or chill in the fridge for a firmer texture.
Brittany’s Tips!
- Adjust sweetness: Depending on the sweetness you prefer, feel free to taste as you blend and add a bit more sweetener if needed.
- Chill in the fridge: I like to let my pudding chill in the fridge for a few hours or overnight to firm up. The end result is a thick, creamy pudding that is irresistible.
How to Serve
Personally, I like eating this pudding as is, but if you want to mix it up, you could top it with:
- Coconut whip: This pudding would be delicious with a dollop of coconut whip cream on top!
- Caramel sauce: I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over this pudding.
- Granola: This pudding is so creamy and smooth, but if you are craving a little crunch why not sprinkle a little granola on top for added texture and flavor. This chocolate granola would be delicious for more chocolatey flavor or you could add this protein granola for even more protein.
- Chocolate: For more chocolatey goodness top your pudding with chocolate chips, cacao nibs or shaved chocolate.
- Make dirt cups: Olivia and I had so much fun making my healthy dirt cups with this pudding as the base. Trust me, your kiddos will love this treat!
Storing Leftovers
Store leftover pudding in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it as it might change the texture once thawed.
Frequently Asked Questions
This recipe is specifically designed for hard boiled eggs, which help create the smooth, creamy texture without an eggy taste. Fresh eggs won’t work the same way here.
You can still make this pudding in a regular blender or food processor, but you might need to stop and scrape down the sides a few times to get a completely smooth texture.
Absolutely! This pudding keeps well in the fridge for up to 5 days. It even thickens up as it chills, giving it a firmer, richer texture over time.
More Healthy Desserts to Try
Be sure to check out the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Hard Boiled Egg Chocolate Pudding
Ingredients
- 5 hard boiled eggs
- 3 Tablespoons cocoa powder
- ¼ cup granulated sugar, or maple syrup
- ¾ cup canned coconut milk
- 1 teaspoon vanilla, optional
- pinch sea salt, optional
Instructions
- Add all of the ingredients into a high powdered blender or food processor and blend until smooth. You may need to use a tamper or scrape down the sides of the container to get it to blend completely.
- Once fully combined, transfer pudding to a dish and enjoy right away or for a firmer texture, let it set up in the fridge for a couple hours and then enjoy.
Notes
- Low-sugar: Use this monk fruit sweetener to keep it low sugar
- Storage: Store the pudding in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I could still smell/taste the eggs after it was all blended (maybe because it was a few days between hard boiling them and making the pudding).
I ended up adding about a tablespoon of natural peanut butter and the egg taste/smell is gone and it tastes amazing!! My kids love it 🤩
Isn’t it amazing how you can’t taste/small the eggs?! I’m so glad this one was a hit with your kiddos! Thank you for trying it and for coming back to leave a review!
Do you think this would freeze well? As a fudgesicle?
Hi Shannon – I’m not sure as I haven’t tried it. I would worry that freezing would change the consistency. But if you’re planning to eat from frozen vs thawing it maybe it would work. Let me know if you end up trying it and what you think!
Can you use coconut sugar for a sugar ?
Yes, coconut sugar should work well. Start with 1/4 cup and taste the pudding to see if it’s sweet enough. If not, add a bit more!
I was hesitant on trying this, but turned out to be a great & delicious way to use extra hard boiled eggs! Quick and easy recipe with ingredients you probably already have on hand. It’s amazing how thick, creamy and delicious it is. No one knew it was made with hard boiled eggs and they ate it up and begged for more.
Oh yay!! This makes me so happy to hear, Kelley! Thanks so much for coming back to leave a comment and star rating!
Oh yay!! So glad you tried this one and liked it. Isn’t it crazy how you can’t taste the eggs?! Thanks for coming back to leave a review. I so appreciate it!
Can you share the amount of Monk Fruit you used?
Hi Stella – I used 1/4 cup monk fruit sweetener.
I’m intrigued! Do you think it would work out well doing a single or 2x serving in a magic bullet type blender?
Is it high fat coconut milk?
Yes, I used full-fat coconut milk, but you can use light coconut milk if you prefer.
This is the first I’m hearing about it BUT you’ve gotta admit this is a pretty questionable sounding recipe title 😂 Truly love your blog and recipes though maybe I’ll skip this one 🙃
hahahah! 😂 I totally understand and I don’t blame you for skipping this one if it’s too much. It is actually really good though!
Can coconut sugar work for this recipe ?
Yes, coconut sugar should work well. Start with 1/4 cup and taste the pudding to see if it’s sweet enough. If not, add a bit more!
Hi Ivana, Yes, coconut sugar should work well. Start with 1/4 cup and taste the pudding to see if it’s sweet enough. If not, add a bit more!