Are you looking for an easy way to make egg salad? Our no-peel method takes all the work out of making this simple Crock Pot Egg Salad.
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Cris here.
I love me a good egg salad. I especially love it with just a bit of sliced tomato… yum! And with my nifty No-Peel Crock Pot Hard Boiled Eggs kitchen hack, now I can whip up egg salad with very little effort.
Crock Pot Egg Salad Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Egg Salad
- 8 Large Eggs
- Butter
- Salt and pepper to taste
- 1/2 Cup Mayo
- 1 to 2 Tablespoons Yellow Mustard
- 2 Green Onions – chopped (green parts only)
- Optional: Serve with Sliced Tomatoes
How to Make Egg Salad in a Slow Cooker
- Grab a 6 quart slow cooker and add 2 cups of water into the crock.
- Butter a 2.5 quart oven safe bowl and place it inside the crock.
- Carefully crack and add 8 eggs to the buttered bowl, keeping yolks from breaking.
- Cover and cook on high for 90 minutes to 2 hours- until yolks set and look hard boiled.
- Run a rubber spatula around the edge of the eggs to loosen them from the side of the bowl.
- Carefully, remove the bowl from the crock and turn it out onto a cutting board. Use oven mitts as the bowl will be hot.
- Chop the eggs to desired consistency for your egg salad.
- Place eggs in a bowl and add salt, pepper, mayo, mustard and green onions.
- Stir well.
- Serve on toast or in a bowl topped with tomato slices if desired.
Notes on Crock Pot Egg Salad
- We used a 6 quart slow cooker with a 2.5 quart oven safe bowl. If you use a different size bowl or crock, cooking times and consistency may vary.
- We have tried this using cooking spray instead of butter and it will work, they will just stick more.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Egg Salad
Crock Pot Egg Salad
Ingredients
- 8 Large Eggs
- Butter
- Salt and pepper to taste
- 1/2 Cup Mayo
- 1.5 Tablespoons Yellow Mustard
- 2 Green Onions chopped (green parts only)
- Serve with Sliced Tomatoes optional
Instructions
- Grab a 6 quart slow cooker and add 2 cups of water into the crock.
- Butter a 2.5 quart oven safe bowl and place it inside the crock.
- Carefully crack and add 8 eggs to the buttered bowl, keeping yolks from breaking.
- Cover and cook on high for 90 minutes to 2 hours- until yolks set and look hard boiled.
- Run a rubber spatula around the edge of the eggs to loosen them from the side of the bowl.
- Carefully, remove the bowl from the crock and turn it out onto a cutting board. Use oven mitts as the bowl will be hot.
- Chop the eggs to desired consistency for your egg salad.
- Place eggs in a bowl and add salt, pepper, mayo, mustard and green onions.
- Stir well.
- Serve on toast or in a bowl topped with tomato slices if desired.
Notes
- We used a 6 quart slow cooker with a 2.5 quart oven safe bowl. If you use a different size bowl or crock, cooking times and consistency may vary.
- We have tried this using cooking spray instead of butter and it will work, they will just stick more.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Definitely going on my list to make. My Mom always added crispy bacon to her egg salad. Bacon and eggs, need I say more.
that croc pot egg salad sounds easy an delicious