Crockpot Hard Boiled Eggs
This recipe for Crockpot Hard Boiled Eggs is the ultimate “set it and forget it” recipe. Make a whole batch of cooked eggs for your weekly meal prep with zero effort. Or, use this recipe to prep your eggs for Easter!
If you want a hands off method for hard boiling eggs, then this is the recipe for you!
Crockpot hard-boiled eggs are super simple. All you have to do is place the eggs in your slow cooker, cover them with water, and then forget about them. Boil a dozen at a time and eat them for snacks, slice them for salads, and make them into deviled eggs.
Boiled eggs are a delicious way to add protein to any dish. One egg has six grams of protein and all the essential amino acids. They’re also affordable and perfect for meal prep. You can make a batch of crock pot boiled eggs and use them all week long.
So, the next time you want to make hard cooked eggs, try this method. It’s my favorite way when I’m meal prepping and want to use my slow cooker.
Why You Need This Recipe
- Only 5 minutes of prep time! This recipe is perfect for when you’re meal prepping a ton of recipes at one time or for new moms whose heads are spinning. You can also set this recipe to go overnight. Wake up to perfect hard-boiled eggs!
- Great for egg salad or potato salad recipes. Both the egg yolks and egg whites are cooked through but not tough.
- Hard-boiled eggs add protein to meals and also make for a perfect snack.
Key Ingredients
Eggs – Believe it or not, but fresh isn’t always better! Turns out, slightly older eggs are easier to peel. Try to buy the eggs at least a week before you plan to boil them if you want them to be simpler to peel off the shells.
You can use brown eggs or white eggs, but be sure to use white eggs if you intend to use them to make colored Easter eggs.
Water – You need enough water to completely cover the eggs.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
In the base of your slow cooker, carefully place the eggs. The eggs can overlap as long as you cover them all with water.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Pour the water over the eggs. Make sure all the eggs are completely covered by the water.
Step Three
Cover the pot and set the temperature to low for 8 hours.
Step Four
Once the eggs are done cooking, use tongs to place them into a bowl.
Run cool water from the tap over the boiled eggs to stop them from cooking. Or, place them in an ice bath (a bowl of ice water) to stop cooking quickly.
Step Five
Store the cooked eggs in the refrigerator for up to 10 days. Peel before you eat them.
Recipe Tips & Substitutions
- The number of eggs you can cook at one time is only limited by the size of your crockpot. Leave enough room so that you can cover the eggs completely with water.
- Keep the eggs in the shell if you plan to refrigerate them. They will stay fresh longer this way.
- If possible, use eggs that aren’t as fresh. Older eggs peel easier than fresh eggs.
- Be sure to run cold water over the boiled eggs. Otherwise they will continue to cook even after you remove them from the crockpot.
Recipe FAQs
Yes, pressure cooker hard boiled eggs are easy too! Just follow my recipe for 2 Minute Instant Pot Hard Boiled Eggs. The eggs come out perfect every time.
Hard boiled eggs are done when the yolk is crumbly but still creamy, opaque, and bright yellow. The yolk should be solid without being gooey or liquidy.
Use large white eggs if you intend to make colored eggs after you hard cook them.
More Egg Recipes You Might Like
- Healthy Egg Salad Without Mayo
- 2 Minute Instant Pot Hard Boiled Eggs
- Air Fryer Soft Boiled Eggs
- Keto Deviled Eggs
- How to Make Over-Medium Eggs
- Pesto Eggs
Don’t Miss These Crockpot Recipes!
Crockpot Hard Boiled Eggs
This recipe for Crockpot Hard Boiled Eggs is the ultimate “set it and forget it” recipe. Make a whole batch of cooked eggs for your weekly meal prep with zero effort.
- Total Time: 8 hours, 5 minutes
- Yield: 12 1x
Ingredients
- 12 eggs
- 3–5 cups of water (enough to cover the eggs)
Instructions
- In the base of your slow cooker, carefully place the eggs. The eggs can overlap as long as you cover them all with water.
- Pour the water over the eggs, making sure they are all covered completely in water.
- Cover the pot and set the temperature to low for 8 hours.
- After the cooking time is up, use tongs to remove the cooked eggs to a bowl. Run cool water from the tap over the cooked eggs to stop them from cooking.
- Store the cooked eggs in the refrigerator for up to 10 days.
- Peel before eating.
Notes
- The number of eggs you can cook at one time is only limited by the size of your crockpot. Leave enough room so that you can cover the eggs completely with water.
- Keep the eggs in the shell if you plan to refrigerate them. They will stay fresh longer this way.
- If possible, use eggs that aren’t as fresh. Older eggs peel easier than fresh.
- Be sure to run cold water over the boiled eggs. Otherwise they will continue to cook even after you remove them from the crockpot.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Side dish
- Method: Slow cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 72
- Sugar: 0.2 g
- Sodium: 71 mg
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0.4 g
- Fiber: 0 g
- Protein: 6.3 g
- Cholesterol: 186 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Love this simple method when I’m busy. I set it and forget it…hours later the eggs are done!