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Crockpot Express Egg Loaf is an easy way to make a dozen hard cooked eggs for egg salad or a tasty cobb salad topping! They cook quickly and the best part: no peeling!
While it’s not the most appetizing of names, Crockpot Express Egg Loaf is definitely the easiest way to hard cook several eggs without the hassle of peeling them all! I was asked to make egg salad sandwiches for a ladies tea fundraiser. We needed 200 little sandwiches, which meant I had to cook 4 1/2 dozen eggs for egg salad. I wasn’t a fan of the idea of peeling 54 hard boiled eggs, so I made egg loaf instead! This is another winner that’s going on my list of Crockpot Express Recipes!
How many eggs can I make in a Crockpot Express Egg Loaf?
How many eggs you can cook will depend on the size of the pan you’re using. I used an 8″ cake pan in my 6 quart Crockpot Express. In that sized pan, I am able to make 6-12 eggs. Fewer than 6 eggs spreads the egg whites out too thin and it gets overcooked. If you would like to cook a smaller batch, be sure to use a pan that’s closer to 5-6″ wide.
I only used my cheap cake pan because that’s all I had on hand. I fully plan on ordering this Fat Daddio’s Cake Pan to use in the future. It will stand up much better to the rust/flaking that can come from cooking with steam! (Baking tins aren’t usually meant to be used with water.) 😉
How to make Crockpot Express Egg Loaf
Generously spray a pan (6-8″) with cooking spray. Break eggs directly into the pan. Be sure to use at least 6 eggs unless you have a smaller pan. Add 1 cup of water to the inner pot of the CPE. Make a foil sling to lower onto the trivet or use a handled trivet to lower the egg pan into the Crockpot Express.
Cook the eggs on Steam for 7 minutes. When the cycle has ended, do a quick pressure release. Lift the pan out of the pot with the sling. Run a knife around the edges to loosen the egg loaf.
Flip the egg loaf out onto a cutting board. If you used enough cooking spray it should come out cleanly. If not, no worries-you’re going to cut it up into pieces anyway. 🙂
Run a knife through the Crockpot Express Egg Loaf until you have bite sized pieces of hard cooked eggs. It’s that easy! They seem to fluff up as you cut them and before you know it, you’ve got a nice pile of perfectly cooked eggs!
I made Deluxe Egg Salad with these babies! It’s got a creamy “secret ingredient” that makes it spread like a dream and helps stretch the egg salad for times when you’re cooking for 200. 😉
Crockpot Expres Egg Loaf
- cooking spray
- 12 eggs
- Generously spray pan with cooking spray
- Break eggs into the pan.
- Add 1 cup of water and trivet to the inner pot. Carefully lower pan into the pot. Press Steam and adjust time to 7 minutes.
- When cooking cycle is done, do a quick pressure release. Remove pan from the pot.
- Run a knife around the edges to loosen the cooked eggs. Flip out onto a cutting board and chop into pieces.
Pin this clever tip for later!
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I like your un-aPEELing Hard Boiled Egg loaf! Saves so much time… I made a dozen (two 6 egg nonstick cake pans) in my 10qt CPE and used them in a family sized Cobb salad. Eggs were great in it. Am wondering if you could freeze the egg loaf (or at least fridge it for a few days)? This would make egg salad sandwiches so easy to put together during a stop on a road trip next week without 1 more thing to do last minute…
Nicole Burkholder says
You can definitely refrigerate it for a couple days. I’ve also frozen eggs, but typically raw eggs freeze better than cooked eggs. They get watery and a little gross 🙂 But 3 days in the fridge is no problem (honestly I make egg salad and it lasts a week before I use it up or toss it out.) But say 3 days to be safe 🙂
Susan Mannion-Proksa says
If your goal is egg salad, this name’s not appealing,
but this recipe’s the best,
because there’s NO PEELING!
Thank you, Nicole!
Nicole Burkholder says
Haha! I know the name is a bit odd. But that’s what they were already calling online for the Instant Pot, so I went with the same thing for the CPE version 😉