Air Fryer Egg Salad
This Air Fryer Egg Salad is a quick and delicious twist on a classic favorite!
Servings: 4 servings
Ingredients
- 8 large eggs
- 4 tablespoons mayonnaise light or vegan if preferred
- 1 tablespoon finely chopped chives or scallions
- 1/4 teaspoon kosher salt
- to taste fresh black pepper
- 1/8 teaspoon sweet paprika optional for garnish
Instructions
- Preheat the air fryer to 270°F (130°C). Place the eggs in the air fryer basket and cook them for 15 minutes.
- Once your eggs are done cooking, carefully transfer them to a bowl of ice water. Let them sit for about 5 to 10 minutes to cool down quickly.
- After the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel them under running water. Chop the eggs into small pieces and place them in a mixing bowl.
- Add the mayonnaise, chopped chives or scallions, kosher salt, and black pepper to the bowl. Stir gently until well combined. Adjust seasoning as needed.
- Transfer the egg salad to a serving dish, sprinkle with sweet paprika and additional chives or scallions if desired. Serve immediately or refrigerate until ready to enjoy.
Equipment
- Air Fryer
- Mixing Bowl
- Chopping knife
- Measuring spoons
- Serving dish
Notes
- Customize the mayonnaise with Greek yogurt for a lighter option.
- Add diced cucumber or avocado for extra flavor and texture.
- Store in an airtight container for up to 3 days in the refrigerator.