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Air Fryer Egg Salad Recipe 
Ben Carraoli

Air Fryer Egg Salad Recipe

I recently tried making egg salad in my air fryer, and honestly, I was surprised at how simple and delicious it turned out. I’ve always boiled eggs the traditional way, but this method felt quicker and less messy.
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Total Time 20 minutes
Servings: 3
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon celery finely chopped
  • 1 tablespoon fresh chives or green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: paprika or garlic powder

Method
 

  1. Place the eggs directly in the air fryer basket, leaving space between them. Cook at 250°F (120°C) for about 15 minutes until fully set. The air fryer circulates heat evenly, cooking the eggs without water.
  2. Transfer the cooked eggs into an ice bath for 5 minutes to stop cooking. This also makes peeling much easier and cleaner. Once cooled, gently peel off the shells and pat the eggs dry.
  3. Roughly chop the eggs into small pieces using a knife or egg slicer. You can mash them slightly if you prefer a creamier texture. Keep some chunks for added texture in the salad.
  4. In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth and well blended. This creates the creamy base that binds everything together.
  5. Add chopped eggs, celery, onion, and chives into the bowl. Gently mix everything until evenly coated. Be careful not to overmix to maintain some texture.
  6. Refrigerate the egg salad for at least 20–30 minutes before serving. This helps the flavors blend together beautifully. Serve chilled for the best taste and texture.

Notes

  • I always use slightly cooled eggs before mixing to avoid watery texture
  • I prefer adding a little extra mustard for a stronger tangy flavor
  • If I want extra creaminess, I mash one yolk separately before mixing
  • I sometimes add a squeeze of lemon juice to brighten the taste
  • For crunch, I make sure my celery is freshly chopped and crisp.