Ingredients:
- 2–3 hard-boiled eggs, chopped
- 2 tablespoons mayo (or vegan mayo)
- 1 teaspoon mustard (Dijon or yellow)
- Salt and pepper, to taste
- Optional add-ins: chopped celery, green onion, fresh dill, or a pinch of paprika
- 2 slices of bread (any kind — sourdough, whole grain, keto, etc.)
- Optional: vegan butter or oil spray for toasting
Instructions:
1. Make the Egg Salad:
In a small bowl, mash or chop your boiled eggs. Stir in mayo, mustard, salt, pepper, and any optional add-ins. Adjust to taste — some like it creamier, some prefer chunkier texture.
2. Assemble the Sandwich:
Spread the egg salad between two slices of bread. If you like extra crunch, add thin cucumber slices, lettuce, or even a slice of vegan cheese.
3. Toast in the Air Fryer:
Lightly butter the outside of the bread or spritz with olive oil for that golden finish. Place the sandwich in the air fryer basket.
Air fry at 375°F (190°C) for 5–6 minutes, flipping halfway through, until the bread is crisp and browned.
4. Serve & Enjoy:
Let the sandwich sit for 1 minute before cutting (this helps the filling set slightly). Slice in half and serve with a pickle or some fresh veggies.
Tips & Variations:
- Vegan version? Use mashed tofu or chickpeas instead of eggs, with vegan mayo and mustard.
- Spicy twist: Add sriracha, jalapeño slices, or a dash of cayenne to the egg salad.
- Low-carb? Use chaffle bread or low-carb wraps and fold into a warm pocket.
