A large hard-boiled egg has 78 calories (50 g edible portion, USDA). A small egg has about 59, a jumbo about 96. Roughly 55 of those calories sit in the yolk and 17 in the white.
Where these numbers come from
Every figure on this page is calculated from USDA FoodData Central, “Egg, whole, cooked, hard-boiled” (155 kcal per 100 g), scaled to the edible weight of each US egg size. You can check it yourself at fdc.nal.usda.gov.
What we haven’t done: this page has not been reviewed by a registered dietitian or physician. It reports published nutrient data — it isn’t dietary advice, and it isn’t tailored to you.
Calories by egg size
| Egg size | Edible weight | Calories | Protein | Fat |
|---|---|---|---|---|
| Small | 38 g | 59 kcal | 4.8 g | 4.0 g |
| Medium | 44 g | 68 kcal | 5.5 g | 4.7 g |
| Large | 50 g | 78 kcal | 6.3 g | 5.3 g |
| Extra large | 56 g | 87 kcal | 7.0 g | 5.9 g |
| Jumbo | 62 g | 96 kcal | 7.8 g | 6.6 g |
The spread from small to jumbo is 37 calories — roughly half an egg’s worth. If you’re counting closely, egg size is worth knowing; if you aren’t, large is the standard US and UK retail size and the safe assumption. Size also changes cooking time by about 30 seconds a step, which the timing chart covers.
Yolk versus white
| Part | Weight | Calories | Protein | Fat |
|---|---|---|---|---|
| White | 33 g | 17 kcal | 3.6 g | 0 g |
| Yolk | 17 g | 55 kcal | 2.7 g | 4.5 g |
The yolk is a third of the egg’s weight and about 70% of its calories, because that’s where all the fat lives. It’s also where most of the micronutrients live — the choline, the vitamin D, the vitamin A, the lutein. That trade-off is the whole yolk-versus-white conversation, and the full nutrition facts page lays out what you’d be leaving behind.
Why boiled eggs aren’t 72 calories
You’ll see 72 calories quoted constantly for a boiled egg. That figure is real, but it’s for a raw large egg. Boiling drives off a little water, so the same egg weighs slightly less and is a bit denser per gram — 78 calories for the cooked version.
The difference is small enough not to matter for most purposes, but it’s a good illustration of why we print the USDA food code: a lot of nutrition content on the web is copied from other nutrition content on the web, and small errors propagate.
Does cooking method change the calories?
Boiling, steaming, air frying, and pressure cooking all give essentially the same number, because none of them adds anything. That’s the practical appeal of a boiled egg: 78 calories in, 78 calories out.
What changes the number is what you add. A teaspoon of mayonnaise is roughly 30 calories; a teaspoon of butter about 34. Egg salad and deviled eggs are mostly dressing by calorie count, not egg — worth knowing before you attribute the total to the eggs.
Calories in common boiled egg servings
- One large boiled egg — 78 kcal
- Two large boiled eggs — 155 kcal
- Three large boiled eggs — 233 kcal
- Six large boiled eggs — 465 kcal
- One boiled egg white — 17 kcal
- One boiled egg yolk — 55 kcal
All plain, with nothing added. Salt contributes no calories; pepper is negligible.
Boiled egg calorie questions
How many calories are in a boiled egg?
A large hard-boiled egg contains 78 calories, based on USDA FoodData Central figures of 155 kcal per 100 g and a 50 g edible portion. A small egg has about 59 calories and a jumbo about 96.
How many calories are in two boiled eggs?
About 155 calories for two large hard-boiled eggs, with roughly 12.6 g of protein. Three come to about 233 calories. These are plain figures — anything you add, such as mayonnaise or butter, is extra.
Are boiled eggs lower in calories than fried eggs?
Only because of what fried eggs are cooked in. The egg itself is the same; a teaspoon of oil or butter adds roughly 30 to 40 calories per egg. Boiling, steaming, air frying and pressure cooking all add nothing.
How many calories are in a boiled egg white?
About 17 calories for the white of a large egg, with 3.6 g of protein and no fat. The yolk holds the other 55 calories along with all of the fat and most of the vitamins and minerals.
Do boiled eggs have more calories than raw eggs?
Marginally, per egg — 78 versus about 72 — because boiling drives off a little water and concentrates what’s left. Cooking doesn’t create calories; the egg just weighs slightly less. Most sources quoting 72 for a boiled egg are using the raw figure by mistake.
Sources
- USDA FoodData Central — Egg, whole, cooked, hard-boiled. Per 100 g: 155 kcal, 12.58 g protein, 10.61 g fat, 1.12 g carbohydrate, 373 mg cholesterol.
- USDA FoodData Central — Egg, white, raw and Egg, yolk, raw, for the yolk-and-white split.
- USDA Agricultural Marketing Service — US egg size standards, used for the edible-weight column.
Figures last checked against source: August 8, 2026.
Boiling adds nothing
No oil, no butter, no calories beyond the egg. The timer gets the yolk exactly where you want it.