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Slow Cooker Hard-Boiled Eggs

recipe at a glance
Rating: 4/5 4 stars
4 reviews

ready in: 2-5 hrs
serves/makes:   6 eggs

recipe id: 22260
cook method: crock pot
Hard-Boiled Eggs Recipe
photo by: CDKitchen Staff
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6 eggs
4 cups lukewarm water (or to cover)


Put eggs into crock pot and cover with water. Cover and cook on LOW 3 1/2 hours. Eggs are perfectly done every time.

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74 calories, 5 grams fat, 0 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Thanks--works perfectly and I'll never use any other method again. Is it possible to cook for less time to get a soft cooked egg?

CDKitchen Staff Reply:
I would think so, but it might take some experimentation on your part if you are willing to sacrifice a few eggs in the process. I would start checking around 2 1/2 hours cook time - crack one open and check the doneness. We love this method for making hard boiled eggs. Frankly, it's the only method we use now when we have a recipe we're testing that calls for hard-boiled eggs.

Guest at

REVIEW: 1 star recipe rating
Doesn't work. Eggs are undercooked.

CDKitchen Staff Reply:
Crock pots all cook a little differently so you may have to experiment with the cooking time. Also, the temperature of the water you add can make a huge difference. As you can see from our photo, when we tested it they turned out perfectly! I hope you'll try it again!

Guest at

REVIEW: 5 star recipe rating
Like the commenter above, I always have issues with making hard-boiled eggs(most of the time I overcook them). I have no doubt this recipe will work.


Guest at

REVIEW: 5 star recipe rating
I'm a great cook except for the simple things like making coffee or hard cooking eggs. I can do elaborate 12 course dinners but I can't make hard cooked eggs to save my life. Until now! I tried this recipe when I needed to make egg salad and lo and behold, the eggs turned out perfect. The yolks were yellow and cooked - not runny, not green edged - just perfectly yellow and done. Thank you for this basic but foolproof recipe!

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