Air Fryer Loaded Egg Salad Sandwiches
Instead of hard-boiling eggs, air-fry them. Serve this salad in your favorite sandwich bread.
Ingredients
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8 large eggs
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4 slices bacon, crisp-cooked and crumbled
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2 stalks celery, finely chopped
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1/4 cup mayonnaise
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2 tablespoons thinly sliced green onion
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2 teaspoons sweet pickle relish
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2 teaspoons yellow mustard
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2 teaspoons Sriracha sauce
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3/4 teaspoon dried dill
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon ground black pepper
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1/4 teaspoon paprika
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1/8 teaspoon salt
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8 slices whole-grain seeded bread
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4 leaves romaine lettuce, torn
Description
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Preheat air fryer to 250 degrees F (120 degrees C).
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Arrange whole eggs in shells in an even layer in the fryer basket; cook for 20 minutes. Immediately plunge eggs into an ice bath. Let stand until cool, about 5 minutes; drain. Peel and coarsely chop eggs
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Meanwhile, stir together bacon, celery, mayonnaise, onion, relish, mustard, sriracha, dill, Worcestershire, black pepper, paprika, and salt in a large bowl. Gently stir chopped eggs into mayonnaise mixture until combined. Chill, covered, at least 1 hour or up to 3 days. Serve egg salad in bread with lettuce.
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