When making cholent on a Friday, put the eggs (still in the shell, but washed) in the crockpot on top of the other ingredients, half submerged in the water.

When serving cholent for Shabbat lunch remove the eggs from the crockpot and set aside to cool.

When cooled, remove the shell and mash well. Add chopped onions, garlic powder, salt and pepper and mayonnaise. 

Serve with crackers.