Do you hate peeling hard boiled eggs for potato salad or egg salad recipes? Our No-Peel Crock Pot Hard Boiled Eggs take all the hassle out of making hard boiled eggs in bulk for recipes or salads.
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How to Make No-Peel Hard Boiled Eggs in a Slow Cooker
Cris here.
Confession time. Our No-Peel Crock Pot Hard Boiled Eggs is seriously one of my favorite slow cooker hacks ever! I got the idea a while back when I saw folks trying a similar method in their Instant Pots. Now this method is the only way I make my eggs for my egg salad and potato salad. I even whip up a batch for our salads sometimes.
Since we are making eggs for a recipe or topping, we ultimately need cooked egg whites and cooked yolks intact. But no one ever said we have to use those pesky shells to get there.
The trick to making No-Peel Crock Pot Hard Boiled Eggs successfully is to use a 2.5 quart oven safe bowl inside your 6 quart slow cooker with 2 cups of water down in your crock. This setup creates a double boiler that allows you to “hard boil” your eggs without their shells, keeps the yolks intact and and keeps edges from overcooking while the middle gets done.
Once they are done cooking you just turn them out onto a cutting board and chop them up and you instantly have No-Peel Crock Pot Hard Boiled Eggs for all your recipe needs. Easy peasy!
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for No-Peel Crock Pot Hard Boiled Eggs
- 8 Large Eggs
- Butter
How to Make Hard Boiled Eggs 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 and use in recipes or top on salads.
- Store in a sealed container in the fridge for up to 3 days.
Notes on No-Peel Crock Pot Hard Boiled Eggs
- 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 also used our favorite rubber spatula to make releasing the eggs easy.
- We have tried this using cooking spray instead of butter and it will work, they will just stick more.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
No-Peel Crock Pot Hard Boiled Eggs Hack
No-Peel Crock Pot Hard Boiled Eggs
Ingredients
- 8 Large Eggs
- Butter
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 and use in recipes or top on salads.
- Store in a sealed container in the fridge for up to 3 days.
Video
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 also used our favorite rubber spatula to make releasing the eggs easy.
- We have tried this using cooking spray instead of butter and it will work, they will just stick more.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Use this recipe to make the following recipes:
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!!! OMG! I’m totally doing this! I HATE the peeling part! Question: Am I limited to 8 eggs, or can I make as many as I want…like two dozen or something?
I was able to do a full dozen at once. Haven’t tried anything more than that.
Hi. Do you cook on hi or low?
This should work great for egg salad!!
Hi JP!
We do it all the time. Enjoy!!
I haven’t tried this yet but I’ m going to soon. I hate peeling eggs!! I will try to get by without
so i don’t have to. HAHA Kinda hard to do when making egg salad. Can you put the bowl
directly on the crock pot or does it have to be suspended? Love watching and have learned
alot. Keep up the show and don’t change a thing!!
Hi Marlu!
It goes directly in… just make sure to add the water in the crock 🙂 Enjoy!!
Wow! I’ve got to try this!
Later,
DC
Total game changer! Enjoy!!
I hate peeling eggs so this is a good tip. I Pinned it to try next time I need a lot of eggs.
I hate peeling them too! This has been a game changer for us! Thanks so much for pinning!
Don’t mean to be disrespectful but I know you have an electric pressure cooker. hard boiled eggs ( actually steamed) do wonderful in the pc 🙂
Hi Barbara-
No disrespect taken. While I have a pressure cooker, not all my readers do, so we try to always make sure we have a slow cooker version of everything on the site. While I haven’t steamed whole eggs (with shells) in my IP yet, I have tried this method and love it in the IP too. If I am making eggs for egg salad (or to top salads) I prefer to cook them without the shells so I don’t have to peel them. But I definitely will try steaming them for Easter next year… when those shells are essential 😉
Wow, this sounds amazing! The eggs always crack when I make hardboiled eggs and it’s a mess, plus the shells break apart when you peel them and its messy. This sounds so easy! I don’t know the quart measure of our crock pot and I just found the cookbook that came with the crock pot. It lists 4 or 5 sizes of crock pot on the front so that doesn’t help. I guess I will have to throw some water in their to see how many quarts it is. Why don’t they put the quarts on the front of the crock pot?
I want to try this!
Check your e-mail. I sent you an e-mail when I couldn’t comment on a recipe that my family loved and will be a keeper in our family so I sent you an e-mail. Love this site!
Hi Gail!
I agree it sure would be handy if they labeled them wouldn’t it!! I will definitely check my email. With all my computer issues I have been so far behind. So glad you enjoy the site!!
I never would have thought of this. Genius! Love your recipes!
Thanks so much Carolyn!
Does the bowl go completely in the crock pot or do you pu the rim of the bowl on the rim of the pot?
Hi Martha!
My Anchor Hocking Bowl goes all the way down. Mikey used a Pyrex Bowl with a lip that did not go all the way down in the video. Both worked fine. I feel like the one that goes all the way down does better (and cooks quicker) and doesn’t mess with the lid. But the other will work in a pinch. Hope that helps!
This is the best (hack) recipe EVER. The eggs are perfect and taste super yum.
Thank you so much. (Yep, peeling is too tedious.)