Boiled eggs are a staple in many diets around the world. They’re affordable, easy to prepare, and packed with protein, vitamins, and essential nutrients. Whether sliced into salads, eaten as a snack, or served at breakfast, boiled eggs are widely seen as a healthy choice.

However, health experts are now sounding a note of caution: how you eat boiled eggs, and how many, can affect your health more than you might realize. In particular, the egg yolk has come under scrutiny for its potential link to cardiovascular issues.

Egg yolks contain cholesterol, and while moderate consumption is generally safe for most people, excessive intake—especially in those with existing health conditions—can raise LDL (bad) cholesterol levels. Over time, this may increase the risk of arterial plaque buildup, potentially leading to heart disease or stroke.

For healthy individuals, eating one boiled egg a day is usually considered safe. But consuming multiple eggs daily, especially with other sources of saturated fats, can silently stress the cardiovascular system. The danger lies in overconsumption, not in the egg itself.

Another concern is preparation methods. Adding salt, butter, or pairing eggs with processed meats like bacon can cancel out the egg’s health benefits. These combinations increase sodium and fat intake, further straining the heart and blood vessels.

Experts recommend a balanced approach: limit egg yolks if you have high cholesterol, but don’t fear eggs altogether. The egg white, for instance, is virtually cholesterol-free and rich in protein, making it a heart-healthy option.

Understanding your personal health profile is key. Those with diabetes, hypertension, or heart disease should consult with a doctor or nutritionist before adding boiled eggs regularly to their meals.

In summary, boiled eggs remain a nutrient-dense food—but like anything, they must be eaten in moderation. Paying attention to portion sizes and how they’re prepared can help you enjoy their benefits while avoiding hidden health risks.