Easy Egg Salad + Air Fryer HBE
The easiest, most versatile egg salad recipe around!
Equipment
- 1 air fryer
- 1 medium mixing bowl
- Measuring cups and spoons
- 1 tongs for handling hot eggs
- 1 chef's knife
- 1 egg slicer
Ingredients
- 6 large eggs
- ¼ cup non-fat greek yogurt
- 1½ teaspoon yellow mustard
- 1½ teaspoon dill or spicy pickle brine
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon finely diced crunchy mix-in red onion, green onion, jalapeño, sweet bell pepper, pickle relish, bacon, etc.
Instructions
- Air fry 6 large eggs at 280°F for 15 minutes.
- While the eggs are cooking, combine all other ingredients in a medium mixing bowl and stir together, cover and set aside in the refrigerator.
- Once finished cooking, allow the eggs to cool or run under cool water until cool enough to handle. Peel the eggs and slice or chop into the desired size/texture for your liking.
- Add the eggs to the yogurt mixture and stir to combine. Taste, add salt and/or pepper if necessary.
- Can be served immediately, but will develop the best flavor after at least an hour in the fridge.
Nutrition
Serving: 0.75cupCalories: 210kcalCarbohydrates: 3gProtein: 20gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 492mgSodium: 1401mgPotassium: 242mgFiber: 0.5gSugar: 1gVitamin A: 826IUVitamin C: 0.2mgCalcium: 110mgIron: 3mg
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