This air fryer egg salad makes a large batch with no pot of boiling water. It is simple, protein-rich, and easy to serve in sandwiches, wraps, lettuce cups, or with crackers.
A QUICK NOTE
Air fryers vary, so use 15–16 minutes as a starting point. Cool the eggs immediately under cold running water or in an ice bath to stop the cooking and make them easier to handle.
INGREDIENTS
14 large eggs
6 Tbsp light mayonnaise
2 Tbsp finely chopped chives or scallions, plus more for garnish
¼ tsp kosher salt
Freshly ground black pepper, to taste
⅛ tsp sweet paprika, for garnish
DIRECTIONS
1. Place the eggs in the air fryer basket. Air fry at 300°F for 15–16 minutes, adjusting as needed for your air fryer.
2. Transfer the eggs immediately to cold running water or an ice bath and let them cool.
3. Peel the eggs and chop them into small pieces.
4. In a large bowl, stir together the mayonnaise, salt, and black pepper. Fold in the chopped eggs and chives.
5. Garnish with paprika and additional chives. Serve on bread, crackers, a wrap, or lettuce leaves.
