Instead of hard-boiling eggs, air-fry them. Serve this salad in your favorite sandwich bread.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 4
Ingredients
- 8 large eggs
- 4 slices bacon, crisp-cooked and crumbled
- 2 stalks celery, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons thinly sliced green onion
- 2 teaspoons sweet pickle relish
- 2 teaspoons yellow mustard
- 2 teaspoons Sriracha sauce
- 3/4 teaspoon dried dill
- 1/2 teaspoon W orcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 8 slices whole-grain seeded bread
- 4 leaves romaine lettuce, torn
Steps
- Preheat air fryer to 250 degrees F (120 degrees C).
- 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
- 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.