Instead of hard-boiling eggs, air-fry them. Serve this salad in your favorite sandwich bread.
Ingredients
- eggs: 8 piece
- slices bacon, crisp-cooked and crumbled: 4 piece
- stalks celery: 2 piece (chopped)
- mayonnaise: 0.25 cup
- green onion: 2 Tbsp (thinly sliced)
- sweet pickle relish: 2 tsp
- yellow mustard: 2 tsp
- Sriracha sauce: 2 tsp
- dill: 0.75 tsp (dried)
- Worcestershire sauce: 0.5 tsp
- ground black pepper: 0.5 tsp
- paprika: 0.25 tsp
- salt: 0.125 tsp
- slices whole-grain seeded bread: 8 piece
- leaves romaine lettuce: 4 piece (torn)
Metric Conversion
Stages of cooking
-
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.
