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**

1. Grab a 6 quart slow cooker and add 2 cups of water into the crock.
2. Butter a 2.5 quart oven safe bowl and place it inside the crock.
3. Carefully crack and add 8 eggs to the buttered bowl, keeping yolks from breaking.
4. Cover and cook on high for 90 minutes to 2 hours - until yolks set and look hard boiled.
5. Run a rubber spatula around the edge of the eggs to loosen them from the side of the bowl.
6. Carefully, remove the bowl from the crock and turn it out onto a cutting board. Use oven mitts as the bowl will be hot.
7. Chop the eggs to desired consistency for your egg salad.
8. Place eggs in a bowl and add salt, pepper, mayo, mustard and green onions.
9. Stir well.
10. Serve on toast or in a bowl topped with tomato slices if desired.

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