Air-Fried Loaded Egg Salad Sandwiches

Name: Air-Fried Loaded Egg Salad Sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 2 stalk Celery; 0.75 tsp Dried Dill; 8 whole Eggs; 4 slices Fully Cooked Bacon; 2 tbsp Green Onion; 0.25 cup Mayonnaise; 8 slices Multigrain Bread; 0.25 tsp Paprika; 4 whole Romaine Lettuce; 0.13 tsp Salt; 2 tsp Sriracha; 2 tsp Sweet Pickle Relish; 0.5 tsp Worcestershire Sauce; 2 tsp Yellow Mustard

Breakfast 🍳Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Air-Fried Loaded Egg Salad Sandwiches deliver a creamy, tangy filling packed with smoky bacon, crunchy celery, and a hint of heat from sriracha. The dill, relish, and mustard add bright balance, making each bite rich yet fresh. Ideal for a satisfying lunch or an easy weeknight dinner on hearty whole-grain bread.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy

1

Preheat the air fryer to 250 degrees F (120 degrees C).
2

Arrange the whole eggs in their shells in a single layer in the fryer basket; cook for 20 minutes.
3

Immediately transfer the eggs to an ice bath.
4

Let them stand until cool, about 5 minutes; drain.
5

Peel and coarsely chop the eggs.
6

Meanwhile, stir together the bacon, celery, mayonnaise, onion, relish, mustard, sriracha, dill, Worcestershire, black pepper, paprika, and salt in a large bowl.
7

Gently fold the chopped eggs into the mayonnaise mixture until combined.
8

Chill, covered, for at least 1 hour or up to 3 days.
9

Serve the egg salad on bread with lettuce.