Description
A quick and easy recipe for creamy, flavorful egg salad sandwiches made with perfectly air-fried eggs. This dish is perfect for a light lunch or a picnic, featuring a simple combination of mayonnaise, mustard, and seasoning served on your choice of bread or lettuce wraps.
Ingredients
Scale
Eggs
- 8 large eggs
Salad Mixture
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon salt
Instructions
- Preheat and Cook Eggs: Preheat the air fryer to 300°F. Arrange the eggs in the air fryer basket, ensuring they do not touch each other. Cook the eggs at 300°F for 15 minutes to hard cook them evenly.
- Cool the Eggs: Remove the eggs from the air fryer and immediately place them in a large bowl filled with ice water. Let them sit for 5 minutes to cool completely, making peeling easier.
- Prepare the Egg Salad: Peel the cooled eggs and roughly chop them. Transfer the chopped eggs to a medium mixing bowl. Add the mayonnaise, mustard, and salt, then stir everything together until well combined and creamy.
- Serve: Spoon the egg salad onto lettuce wraps or your favorite bread. Add fresh lettuce if desired, and enjoy your sandwich immediately.
Notes
- For best results, make sure the eggs are spaced apart in the air fryer basket to allow even cooking.
- Use ice water to stop the cooking process and make peeling easier.
- You can customize the egg salad by adding ingredients like celery, onion, or paprika.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Serve on gluten-free bread or lettuce wraps to suit dietary needs.
