Quick egg salad lunch (Print Version)
# Ingredients:
→ Egg Salad Base
01 -
8 large eggs
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon dill pickle juice
05 -
1/8 teaspoon salt
06 -
Fresh ground black pepper to taste
→ Garnish
07 -
Paprika for sprinkling
08 -
Fresh dill or chives for garnish
→ Optional Add-ins
09 -
Crispy bacon bits
10 -
Chopped dill pickles or cornichons
# Instructions:
01 -
Heat your air fryer to 250°F. Place eggs in the basket and cook for 15-16 minutes until hard-boiled. Immediately transfer to cold water to stop the cooking process. If you don't have an air fryer, use your favorite stovetop method for hard-boiling eggs instead.
02 -
Peel the eggs and chop them into small pieces. Transfer to a medium bowl. Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper, then gently mix everything together until well combined but still chunky.
03 -
Scoop onto sourdough bread, toast, or rice crackers. Sprinkle with paprika and garnish with fresh dill or chives before serving. For extra flavor, add optional toppings like bacon bits or chopped pickles.
# Notes:
01 -
This lazy deviled egg salad gives you all the flavors of traditional deviled eggs without the hassle of piping or filling!
02 -
Perfect for a quick lunch or breakfast when you're craving deviled eggs but short on time.