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The air fryer is not a way you would think to make egg salad, but that’s how I do it! It’s so easy to make hard boil eggs in the air fryer – you don’t even have to add water!
While you can make hard-boiled eggs on the stove top, have you ever considered making them in the air fryer? It cooks the eggs perfectly, making it a quick and convenient way to enjoy this classic dish. Plus, with just a few simple ingredients, you can have a delicious and satisfying breakfast or lunch in no time. For eggs that are easier to peel, try these Instant Pot Hard Boiled Eggs. For more healthy egg salad recipes, try my Classic Egg Salad, Avocado Egg Salad, and Low-Yolk Egg Salad.
This simple egg salad has only six ingredients. Here’s what you’ll need!
The time it takes to air fry eggs may vary depending on the make and model of your appliance. Test one egg to find the best temperature and time for your model.
This classic egg salad recipe can be enjoyed for breakfast on toast or a bagel or for lunch in a wrap or sandwich or over salad. Sometimes I just eat it with a spoon right out of the container!
You can refrigerate egg salad 4 to 5 days in an airtight container, making it the perfect dish to meal prep for lunches throughout the week.
Your comments are helpful! If you’ve tried this healthy Air Fryer Egg Salad recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Yield: 4 servings
Serving Size: 2 /3 cup
Place the eggs in the air fryer basket and set the temperature to 250°F.
Cook for 15 to 16 minutes, depending on your air fryer until the eggs are hard-boiled (time may vary depending on the make and model of your air fryer), play around with 1 egg to see how your air fryer cooks before making a whole batch.
Once the eggs are cooked, remove them from the air fryer and run under cold water.
Peel the eggs and chop them into small pieces.
In a separate bowl, mix together the mayonnaise, salt, and pepper.
Add the chopped eggs, chives to the bowl with the mayonnaise mixture. Stir until everything is well combined.
Top with paprika and chives, for garnish.
Serve the egg salad on top of your favorite bread, crackers, or lettuce leaves, or use it to make a sandwich. Enjoy!
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Serving: 2 /3 cup, Calories: 237 kcal, Carbohydrates: 1 g, Protein: 12.5 g, Fat: 20 g, Saturated Fat: 4.5 g, Cholesterol: 378 mg, Sodium: 299.5 mg, Sugar: 0.5 g