Ingredients:

  • 6 large eggs (6 × ~50–60 g each; total ~300–360 g)
  • 1/4 cup mayonnaise (60 ml)
  • 2 tablespoons plain Greek yogurt (30 ml) (optional)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon fresh lemon juice (5 ml)
  • 1/2 teaspoon kosher salt (about 3 g) — adjust to taste
  • 1/4 teaspoon freshly ground black pepper (about 1 g)
  • 1/2 cup celery, finely diced (about 60 g)
  • 2 scallions (green onions), thinly sliced (about 15 g)
  • 1 tablespoon fresh chopped dill or flat-leaf parsley (about 4–6 g)
  • Pinch smoked paprika or regular paprika (for garnish)
  • Optional: 1 tablespoon sweet pickle relish (15 ml) or 1 tablespoon capers, drained
  • Optional: 2 slices crumbled cooked bacon or 2 tablespoons chopped chives
  • Optional: 1/4 teaspoon curry powder for a curried variation

Instructions:

  1. Preheat the air fryer to 270°F (≈130°C) for 3–5 minutes, following your air fryer manual.
  2. Place eggs in a single layer in the basket or on the tray and air-fry at 270°F (130°C) for 15 minutes for fully set yolks; adjust +1–2 minutes for your model if needed.
  3. Immediately transfer eggs to an ice water bath for 8–10 minutes to stop cooking and make peeling easier; eggs should be cool to the touch.
  4. Gently crack and peel eggs, rinsing away any stubborn shell pieces. Chop eggs to desired texture: coarse for chunkier salad or finer/mash yolks for creamier texture.
  5. In a mixing bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
  6. Add chopped eggs, diced celery, sliced scallions, and chopped dill or parsley to the dressing. Fold gently until combined and adjust seasoning to taste; texture should be creamy with visible white and yolk pieces.
  7. Refrigerate 15–30 minutes to let flavors meld (optional but recommended). Garnish with a pinch of paprika and additional herbs; serve on toast, in sandwiches, on lettuce, or with crackers.