Instead of hard-boiling eggs, air-fry them. Serve this salad in your favorite sandwich bread.
Prep Time::15 mins
Cook Time::20 mins
Chill Time:: 1 hr 5 mins
Total Time:: 1 hr 40 mins
Servings::4
Ingredients
8 large eggs
4 slices bacon, crisp-cooked and crumbled
2 stalks celery, finely chopped
1/4 cup mayonnaise
2 tablespoons thinly sliced green onion
2 teaspoons sweet pickle relish
2 teaspoons yellow mustard
2 teaspoons Sriracha sauce
3/4 teaspoon dried dill
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/8 teaspoon salt
8 slices whole-grain seeded bread
4 leaves romaine lettuce, torn
Directions
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.