Description
This lazy Deviled Egg Salad takes a classic appetizer and turns it into a quick lunch! It has the same ingredients but no piping or filling. Simply mix it all together and serve it with a spoon, on toast or a rice cake.
Yield: 4servings | Serving Size: 1/2 cup
Ingredients
8large eggs
3tablespoonsmayonnaise
1teaspoonDijon mustard, or more to taste
1teaspoondill pickle juice
1/8teaspoonsalt
fresh black pepper, to taste
paprika, for garnish
fresh dill , or chives, for garnish
Optional toppings or add ins: minced bacon bits, chopped dill pickles, cornichons, etc
Instructions
- Preheat the air fryer to 250F. Add the eggs and cook 15 to 16 minutes. Then run them under cold water to stop the eggs from cooking. (NOTE: See my stovetop hard-boiled eggs if you don’t have an air fryer).
Peel the eggs and chop them then transfer to a medium-sized bowl.
- Add the mayo, Dijon, pickle juice, salt, pepper then mix. Serve on sour dough bread, toast or rice crackers and sprinkle with paprika, garnish with dill and serve.
Last Step:
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