Air Fryer Egg Salad Creamy Bright and Easy
Quick Hook
Air Fryer Egg Salad is my fast, foolproof lunch hero.
Oh my gosh, I first made this after a midnight craving.
The flavor is bright with Dijon lemon and creamy mayo.
One egg has about six grams of protein.
That little stat makes this salad feel like solid fuel.
You get tang, creaminess, and a satisfying crunch.
Brief Overview
This salad riffs on classic American egg salad.
Think diner style comfort with a modern Air Fryer twist.
Difficulty is easy; no fancy skills required.
Cook time uses the air fryer method for speed.
Preheat the air fryer to 270° F (≈ 130° C) briefly.
Air-fry eggs 15 minutes , then shock them 8 10 minutes .
Yield is about 3 to 3.5 cups total.
Serves four as sandwiches, six as a light spread.
Perfect for Egg Salad Sandwiches or a Salad Sandwich plate.
Main Benefits
Top health win: eggs give quality protein and vitamins.
Swap mayo for Greek yogurt for lighter nutrition.
This Greek yogurt egg salad variation tastes fresh and tangy.
Perfect for quick lunches and picnic ready Sandwiches.
It’s ideal for meal prep and busy weekday meals.
Also great as an Easy egg salad sandwich recipe.
What makes it special is the air fryer eggs.
Air fryer hard boiled eggs peel cleanly every time.
No green ring and perfectly set yolks, honestly.
I once overcooked eggs in a rush.
Lesson learned: timing matters, and ice baths save peeling.
Chill 15– 30 minutes for flavors to calm and meld.
This is a Creamy egg salad recipe with crunch.
Add celery, scallions, dill, and a pinch of paprika.
Try a Dijon lemon egg salad twist for brightness.
Now let’s move smoothly to the ingredients list.
Grab six eggs, mayo, Greek yogurt, and a few herbs.
Next up: ingredients and step-by-step cooking tips.
Ingredients & Equipment
I love this Air Fryer Egg Salad.
It’s simple. It’s reliable. It’s sandwich ready.
Main Ingredients
For the eggs
- 6 large eggs (≈ 300 360 g total).
Quality tip: use eggs sized and fresh. Fresh eggs peel easier after shocking.
For the dressing and mix
- 1/4 cup mayonnaise (60 ml) .
- 2 tbsp plain Greek yogurt (30 ml) .
- 1 tbsp Dijon mustard (15 ml) .
- 1 tsp fresh lemon juice (5 ml) .
- 1/2 tsp kosher salt (~3 g) .
- 1/4 tsp black pepper (~1 g) .
- 1/2 cup celery, finely diced (60 g) .
- 2 scallions, thinly sliced (15 g) .
- 1 tbsp fresh dill or parsley (4 6 g) .
Quality tip: choose full fat mayo for richness. Pick plain Greek yogurt with tang.
Optional mix-ins
- 1 tbsp sweet pickle relish (15 ml) or capers.
- 2 slices cooked bacon, crumbled or 2 tbsp chives .
- 1/4 tsp curry powder for a curried twist.
Seasoning Notes
Essential combo: Dijon, lemon, salt.
That trio brightens and balances mayo.
Add smoked paprika for a smoky finish.
Aromatics: scallions and dill lift the salad.
Want less mayo? Use more Greek yogurt.
No Dijon? Use yellow mustard.
No celery? Use diced cucumber for crunch.
Quick swaps keep the salad flexible.
Equipment Needed
- Air fryer with a single layer basket or tray.
Tip: set to 270° F (≈ 130° C) for eggs. - Medium bowl for ice bath.
- Mixing bowl, measuring spoons, cups.
- Knife and cutting board.
- Fork or potato masher for yolks.
Common household alternative: bake eggs in an oven.
No instant read? No problem. Use time and touch.
My rule: shock eggs in ice water immediately.
My grandma said that. It works every time.
This kit lets you make a creamy egg salad recipe.
It’s perfect for Egg Salad Sandwiches or a salad sandwich.
Honestly, it turned my lunch game around.
Cooking Method
Fun fact: Americans eat about 286 eggs per year. I know, right? I love a good Air Fryer Egg Salad .
It makes the best creamy, bright filling for sandwiches. It also saves time.
Prep Steps
Gather everything first. Chop celery, slice scallions, and measure mayo. Peel a lemon and grab Dijon. This is true mise en place.
Save time by using a tray. Lay eggs in one layer. Clean as you go. It keeps the counter clear.
Safety first. Handle hot eggs carefully. Place eggs into cold water immediately. Always wash hands after touching raw eggs.
step-by-step Process
- Preheat air fryer to 270° F ( 130° C) for 3– 5 minutes .
- Place six eggs in one layer. Cook at 270° F ( 130° C) for 15 minutes .
- Transfer eggs to an ice bath for 8– 10 minutes . Cool until touchable.
- Peel and chop eggs to your liking. Aim for a mix of whites and yolks.
- Whisk mayo, Greek yogurt, Dijon, lemon, salt, pepper. Fold in celery and scallions.
- Chill 15– 30 minutes before serving. Taste and adjust seasoning.
Key visual cues: yolks fully set but soft. No green ring around yolks means perfect doneness. Whites should be firm and tender. Cool eggs peel easily. That’s your sign.
Pro Tips
Use an instant read thermometer for accuracy. The air fryer varies. Add +1– 2 minutes if your model runs cool.
Technique: separate whites from yolks if texture matters. Chop whites chunky. Mash yolks smooth. Then fold together.
Shortcut: cook extra eggs and store them. Egg salad lasts 2 3 days refrigerated. This makes an easy egg salad sandwich the next day.
Avoid these mistakes. Overcook eggs and they taste chalky. Under seasoning kills flavor. Don’t skip the ice bath. It matters for peeling.
make-ahead option: mix dressing earlier. Store separately. Combine before serving for fresher texture.
Honestly, this method changed my weekday lunches. I now make egg salad sandwiches weekly. Try this creamy egg salad recipe with a bit of dill.
Or swap mayo for more Greek yogurt. You’ll see why people rave about air fryer hard boiled eggs.
Recipe Notes
I love this simple Air Fryer Egg Salad . It’s one of those recipes I make when life is busy. Fun stat: sandwiches are the top weekday lunch for many people.
No surprise here.
Serving Suggestions
For a classic feel, pile the Egg Salad on thick toasted sourdough. Add crisp lettuce and a squeeze of lemon.
For lighter bites, spoon it into butter lettuce cups. Honestly, my favorite is an Egg Salad Sandwich with extra scallions and crunchy celery.
It makes great picnic sandwiches too. Pair with dill pickles, kettle chips, or a chilled Sauvignon Blanc. Want cafe style? Toast the bread, smear butter, and slap on a heap of creamy filling.
Storage Tips
Store in an airtight container. It keeps well 2 3 days in the fridge. If you make extra, don’t freeze the salad.
Mayo and yogurt don’t freeze well. You can freeze peeled cooked eggs, but texture changes. Reheat? Don’t microwave the salad.
If you want warm, scoop onto toast and briefly warm the whole sandwich in a skillet.
Variations
Short on mayo? Try a Greek yogurt egg salad swap. Use half mayo and half yogurt for tang. For bold flavor, make a Dijon lemon egg salad with extra mustard and zest.
Need low-fat? Try avocado in place of some mayo. Seasonal swap: in summer, add fresh peas or radishes. In fall, stir in chopped roasted red pepper or crispy bacon.
Nutrition Basics
This is a fairly protein rich spread. One serving gives about 200 kcal and 10 g protein . Fat mainly comes from mayo and eggs.
Want lower calories? Use more Greek yogurt. Eggs bring vitamin D, choline, and quality protein. Those nutrients help brain and muscle function.
I started using air fryer hard boiled eggs because peeling is easier. True story: my first batch stuck like glue. Ice bath saved the day.
Now I make this creamy egg salad recipe weekly. It’s my go-to when I need an easy egg salad sandwich recipe in a hurry.
Give it a try. You’ll love how fast and bright it tastes. Go make one for lunch. You’ve got this.
Frequently Asked Questions
What’s the best way to cook eggs for Air Fryer Egg Salad so they’re easy to peel?
Preheat the air fryer to 270°F (≈130°C) and cook the eggs in a single layer for about 15 minutes (add 1 2 minutes if your model runs cool). Immediately transfer them to an ice bath for 8 10 minutes this stops the cooking and makes peeling much easier.
Peel under a gentle stream of water if the membrane sticks, and aim for fully set yolks without a green ring.
How do I get a creamy texture without the egg salad becoming gluey?
For control, chop the whites coarsely and mash the yolks separately before folding together; that gives creaminess without overworking the whites. Use a mix of mayo and Greek yogurt (or half avocado) for richness with less heaviness, and fold gently overmixing and too much mayo are what make it gluey.
Chill 15 30 minutes to let the dressing hydrate the eggs for the best texture.
How long will this egg salad keep in the fridge and what’s the safest way to store it?
Store Air Fryer Egg Salad in an airtight container in the fridge and use within 2 3 days for best quality and safety; keep it below 40°F and don’t leave it out at room temperature for more than two hours. If you’ve added avocado or delicate mix-ins, plan to eat it within 24 hours.
Stir before serving and discard if it smells off or changes color.
What are easy ways to vary the flavour like curried, avocado, or Mediterranean versions?
This recipe is very adaptable: stir in ½ 1 tsp curry powder plus raisins or apple for a curried egg salad, replace half the mayo with mashed avocado for a fresher, lower mayo version, or add kalamata olives and roasted red pepper for a Mediterranean twist.
Also try bacon or capers for saltiness, and always taste and adjust lemon, mustard, and salt after adding mix-ins.
Is Air Fryer Egg Salad healthy and how can I make it lighter without losing flavor?
Per serving this recipe is roughly 200 kcal with about 10 g protein and 18 g fat, so it’s a protein rich, moderately high fat option. To lighten it, cut the mayo by half and use plain Greek yogurt, or swap some mayo for mashed avocado; add extra celery, cucumber or chopped greens to bulk it out and lower calories per bite.
Watch sodium if you add bacon, pickles, or relish taste and adjust seasoning rather than oversalting.
Air Fryer Egg Salad Creamy Bright And Easy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | ~200 kcal |
|---|---|
| Protein | 10 g |
| Fat | 18 g |
| Carbs | 3 g |
| Fiber | 0.5 g |
| Sugar | 1 2 g |
| Sodium | 350 450 mg |
