USDA ingredient referenceUpdated August 22, 2026

Egg, whole, cooked, hard-boiled in 44 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Egg, whole, cooked, hard-boiled” appears as a formulation input in 44 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 44 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Egg, whole, cooked, hard-boiled in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 44 complete records.

Every occurrence collected here uses ingredient code 1129 and the source description “Egg, whole, cooked, hard-boiled.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Eggs and omelets (12), Mashed potatoes and white potato mixtures (9), Pasta mixed dishes, excludes macaroni and cheese (6). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

9.2%–53.4%

The middle half of linked records spans 44.1 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Eggs and omelets

12 of 44 linked records (27%) sit in this USDA category. The remainder span 7 other categories.

Most populated share band

5% to under 15%

23 records (52%) fall in this band after repeated rows for code 1129 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 1129 in 34 linked records (77%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 1129 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 1129 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 1129 have been combined.

Under 1%1 record
1 of 44
1% to under 5%2 records
2 of 44
5% to under 15%23 records
23 of 44
15% to under 30%6 records
6 of 44
30% to under 60%1 record
1 of 44
60% to 100%11 records
11 of 44

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Eggs and omelets	12	78.6%	78.6%–79.2%	45.3%–99.3%
Mashed potatoes and white potato mixtures	9	12.1%	11.7%–12.2%	11.5%–12.3%
Pasta mixed dishes, excludes macaroni and cheese	6	8.3%	4.6%–9.2%	3.6%–10.9%
Seafood mixed dishes	6	14.4%	10%–15.1%	5.4%–15.3%
Poultry mixed dishes	4	11.2%	6.7%–14.5%	0.9%–16.4%
Vegetable dishes	3	8.6%	8.1%–14.9%	7.6%–21.2%
Lettuce and lettuce salads	2	15.5%	13.1%–17.9%	10.8%–20.2%
Meat mixed dishes	2	12.9%	10.9%–14.9%	8.9%–16.9%

What the spread can tell you

In this collection, “Egg, whole, cooked, hard-boiled” ranges from 0.9% to 99.3% of listed source-input weight, with a median of 12.2%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Egg, whole, cooked, hard-boiled.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 1129, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	50 kcal	109–197 kcal	153 kcal	325 kcal	44
Proteinper 100 g of the complete food	2.7 g	4.4–10.5 g	8.9 g	28.4 g	44
Carbohydrateper 100 g of the complete food	1 g	2.7–15.4 g	3.9 g	22.5 g	44
Total fatper 100 g of the complete food	1.7 g	4.4–12.9 g	9.3 g	23.1 g	44
Dietary fiberper 100 g of the complete food	0 g	0.1–1.2 g	0.8 g	1.6 g	44
Sodiumper 100 g of the complete food	56 mg	205–435 mg	371 mg	1,050 mg	44

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 44 Feast-indexed food records that list code 1129

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

44 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beef, ground, with egg and onion	Meat mixed dishes	4 input rows	50 g	8.9%	228 kcal	21.9 g	732 mg	FDC 2706748 ↗
Chicken or turkey salad with egg	Poultry mixed dishes	6 input rows	50 g	8.6%	228 kcal	13.8 g	453 mg	FDC 2706801 ↗
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion	Poultry mixed dishes	16 input rows	4.2 g	0.9%	201 kcal	10.9 g	551 mg	FDC 2707108 ↗
Cobb salad, no dressing	Vegetable dishes	7 input rows	150 g	8.6%	93 kcal	11.3 g	159 mg	FDC 2709832 ↗
Egg Salad, made with any type of fat free dressing	Eggs and omelets	3 input rows	300 g	77.6%	139 kcal	9.8 g	420 mg	FDC 2707190 ↗
Egg salad, made with creamy dressing	Eggs and omelets	3 input rows	300 g	78.6%	212 kcal	10.2 g	420 mg	FDC 2707186 ↗
Egg salad, made with Italian dressing	Eggs and omelets	3 input rows	300 g	79%	172 kcal	10 g	456 mg	FDC 2707188 ↗
Egg salad, made with light creamy dressing	Eggs and omelets	3 input rows	300 g	78.3%	155 kcal	10.2 g	426 mg	FDC 2707187 ↗
Egg salad, made with light Italian dressing	Eggs and omelets	3 input rows	300 g	78.6%	143 kcal	10 g	437 mg	FDC 2707189 ↗
Egg salad, made with light mayonnaise	Eggs and omelets	3 input rows	300 g	78.6%	172 kcal	10 g	423 mg	FDC 2707183 ↗
Egg salad, made with light mayonnaise-type salad dressing	Eggs and omelets	3 input rows	300 g	78.6%	172 kcal	10 g	423 mg	FDC 2707185 ↗
Egg salad, made with mayonnaise	Eggs and omelets	3 input rows	300 g	80%	257 kcal	10.3 g	378 mg	FDC 2707182 ↗
Egg salad, made with mayonnaise-type salad dressing	Eggs and omelets	3 input rows	300 g	79%	174 kcal	10.1 g	385 mg	FDC 2707184 ↗
Egg, creamed	Eggs and omelets	3 input rows	100 g	45.3%	148 kcal	7.8 g	363 mg	FDC 2707179 ↗
Egg, deviled	Eggs and omelets	3 input rows	100 g	91%	198 kcal	11.5 g	430 mg	FDC 2707181 ↗
Egg, whole, pickled	Eggs and omelets	2 input rows	100 g	99.3%	154 kcal	12.5 g	392 mg	FDC 2707167 ↗
Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing	Lettuce and lettuce salads	8 input rows	34 g	10.8%	71 kcal	4.2 g	106 mg	FDC 2709827 ↗
Lettuce, salad with egg, tomato, and/or carrots, with or without other vegetables, no dressing	Lettuce and lettuce salads	7 input rows	34 g	20.2%	50 kcal	3.4 g	56 mg	FDC 2709826 ↗
Livers, chicken, chopped, with eggs and onion	Poultry mixed dishes	5 input rows	16 g	16.4%	226 kcal	12.9 g	1,050 mg	FDC 2706875 ↗
Macaroni or pasta salad with egg	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	150 g	9%	215 kcal	5.2 g	197 mg	FDC 2708941 ↗
Macaroni or pasta salad with tuna and egg	Pasta mixed dishes, excludes macaroni and cheese	9 input rows	150 g	7.7%	197 kcal	7.1 g	200 mg	FDC 2708945 ↗
Meat loaf, Puerto Rican style	Meat mixed dishes	7 input rows	100 g	16.9%	325 kcal	19.8 g	629 mg	FDC 2706468 ↗
Potato salad with egg, from restaurant	Mashed potatoes and white potato mixtures	9 input rows	150 g	12.1%	175 kcal	3 g	333 mg	FDC 2709531 ↗
Potato salad with egg, made with any type of fat free dressing	Mashed potatoes and white potato mixtures	9 input rows	150 g	11.5%	89 kcal	2.7 g	205 mg	FDC 2709540 ↗
Potato salad with egg, made with creamy dressing	Mashed potatoes and white potato mixtures	6 input rows	150 g	12.2%	142 kcal	2.9 g	188 mg	FDC 2709536 ↗
Potato salad with egg, made with Italian dressing	Mashed potatoes and white potato mixtures	6 input rows	150 g	12.3%	114 kcal	2.8 g	212 mg	FDC 2709538 ↗
Potato salad with egg, made with light creamy dressing	Mashed potatoes and white potato mixtures	6 input rows	150 g	12.2%	102 kcal	3 g	193 mg	FDC 2709537 ↗
Potato salad with egg, made with light Italian dressing	Mashed potatoes and white potato mixtures	6 input rows	150 g	12.2%	94 kcal	2.8 g	200 mg	FDC 2709539 ↗
Potato salad with egg, made with light mayonnaise	Mashed potatoes and white potato mixtures	9 input rows	150 g	11.7%	111 kcal	2.7 g	205 mg	FDC 2709533 ↗
Potato salad with egg, made with light mayonnaise-type salad dressing	Mashed potatoes and white potato mixtures	9 input rows	150 g	11.7%	111 kcal	2.7 g	205 mg	FDC 2709535 ↗
Potato salad with egg, made with mayonnaise-type salad dressing	Mashed potatoes and white potato mixtures	9 input rows	150 g	11.7%	112 kcal	2.8 g	179 mg	FDC 2709534 ↗
Seafood garden salad with seafood, lettuce, eggs, tomato and/or carrots, other vegetables, no dressing	Seafood mixed dishes	9 input rows	34 g	14.4%	62 kcal	7.9 g	245 mg	FDC 2706848 ↗
Seafood garden salad with seafood, lettuce, eggs, vegetables excluding tomato and carrots, no dressing	Seafood mixed dishes	9 input rows	34 g	15.3%	64 kcal	8.4 g	256 mg	FDC 2706847 ↗
Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon	Vegetable dishes	10 input rows	150 g	7.6%	229 kcal	4.7 g	265 mg	FDC 2709829 ↗
Shrimp garden salad, shrimp, lettuce, eggs, tomato and/or carrots, other vegetables, no dressing	Seafood mixed dishes	8 input rows	34 g	14.4%	65 kcal	8.3 g	289 mg	FDC 2706841 ↗
Shrimp garden salad, shrimp, lettuce, eggs, vegetables excluding tomato and carrots, no dressing	Seafood mixed dishes	8 input rows	34 g	15.3%	67 kcal	8.8 g	303 mg	FDC 2706842 ↗
Shrimp with lobster sauce	Seafood mixed dishes	11 input rows	50 g	5.4%	151 kcal	16.8 g	1,030 mg	FDC 2706455 ↗
Spinach salad, no dressing	Vegetable dishes	3 input rows	100 g	21.2%	84 kcal	7 g	220 mg	FDC 2709831 ↗
Stuffed chicken, drumstick or breast, Puerto Rican style	Poultry mixed dishes	8 input rows	150 g	13.9%	236 kcal	28.4 g	901 mg	FDC 2706446 ↗
Tortellini, meat-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	40.6 g	9.3%	190 kcal	12.3 g	434 mg	FDC 2708790 ↗
Tortellini, meat-filled, with tomato sauce	Pasta mixed dishes, excludes macaroni and cheese	16 input rows	40.6 g	3.6%	134 kcal	6.6 g	618 mg	FDC 2708785 ↗
Tortellini, spinach-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	40.6 g	10.9%	188 kcal	8.9 g	201 mg	FDC 2708794 ↗
Tortellini, spinach-filled, with tomato sauce	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	40.6 g	3.6%	121 kcal	4.5 g	596 mg	FDC 2708793 ↗
Tuna salad with egg	Seafood mixed dishes	6 input rows	50 g	8.5%	190 kcal	10.3 g	393 mg	FDC 2706840 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 11 exact records behind Egg, whole, cooked, hard-boiled (USDA input 1129). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Potato salad with egg, made with Italian dressing is higher in dietary fiber per 100 g

Potato salad with egg, made with Italian dressing reports 1.3 g versus 0 g for Egg salad, made with creamy dressing: a 1.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg salad, made with creamy dressing is denser; Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion is higher in its source amount

Egg salad, made with creamy dressing reports 212 kcal per 100 g and 235 kcal in USDA source amount (111 g). Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion reports a lower 201 kcal per 100 g but a higher 941 kcal in USDA source amount (468 g).

Record identity is part of the estimate

Distinguish “Egg salad, made with creamy dressing” from “Egg, whole, pickled”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Egg, whole, cooked, hard-boiled (USDA input 1129), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Potato salad with egg

Potato salad with egg, from restaurant and Potato salad with egg, made with Italian dressing are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Beef, ground

Beef, ground, with egg and onion is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Celery, raw

USDA input 11143 appears in 6 of 11 context records; its summed listed input weight spans 4–120 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Onions, raw

USDA input 11282 appears in 5 of 11 context records; its summed listed input weight spans 11.5–20 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Potato salad with egg, from restaurant vs Potato salad with egg, made with light mayonnaise

Potato salad with egg, from restaurant is held as one side of the comparison. The explicit record-description contrast is Source context: restaurant or fast food versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Potato salad with egg, made with Italian dressing vs Potato salad, made with light Italian dressing

Potato salad with egg, made with Italian dressing is held as one side of the comparison. The explicit record-description contrast is Light wording: No matching controlled term in the source name versus light wording; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Egg salad, made with creamy dressing to 1.3 g in Potato salad with egg, made with Italian dressing, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 1129; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.