Hard Cooked
Eggs.

Fully cooked, peeled, and sealed — whole, halved, diced, sliced, and wedged. Built for foodservice, retail grab-and-go, and institutional volume.

Request a spec sheet Use AI match

What it is

Zero-labor
protein.

"Eggs without the cracking, cooking, cooling, peeling, or food-safety risk."

Hard cooked eggs are fully cooked, peeled, and packed in brine or gas-flushed pouches — zero labor for the buyer, consistent sizing, and pasteurized safety. They're the category killer in foodservice: deli salads, salad bars, grab-and-go protein boxes, catering, and institutional feeding (schools, hospitals, corrections). Retail picks them up for single-serve and 2-count snack packs. Shelf life runs 45–90 days vacuum-packed.

01 · Cuts

Five ready
formats.

"Matched to the end use — salad prep, retail snack, catering."

Retail / Snack

Whole Peeled

Retail 2-count packs, catering pans, institutional volume.

Deviled / Catering

Halved

Deviled-egg ready — consistent halving saves catering labor.

Salads

Diced

½-inch cubes for egg salad, cobb, potato salad, prep kits.

Sandwiches

Sliced

Round slices for sandwich builds and garnish plating.

Salad bar

Wedged

6-cut wedges for salad bar presentation and composed plates.

02 · How it's made

Process.

"Hard cook, peel, cut, pack. Every step machine-consistent."

01
Hard cooking
Shell eggs cooked to a consistent center temperature for food safety.
02
Mechanical peeling
Shell removed by machine — clean peel, no shell shards, no labor.
03
Sizing & cutting
Whole, halved, diced, sliced, wedged to end-use spec.
04
Pack & seal
Brine pouches, vacuum, or MAP. Cold-chain from plant to kitchen.