Gluten-Free Air Fryer Egg Salad Sandwiches
This simple egg salad combines perfectly cooked air fryer hard-boiled eggs with a classic creamy dressing of mayonnaise, mustard, and salt. The air fryer method produces consistently tender whites and creamy yolks without the guesswork of stovetop boiling. Ready in just 20 minutes, this versatile filling works great on bread, lettuce wraps, or crackers for quick lunches, picnics, or light dinners. The straightforward preparation makes it perfect for meal prep or when you need a protein-rich option that pleases everyone.
Ingredients
Instructions
- 1
Preheat the air fryer to 300F
- 2
Place eggs in the air fryer basket so they are not touching
- 3
Cook for 15 minutes
- 4
Transfer cooked eggs to a large bowl of ice water
- 5
Allow eggs to cool for five minutes
- 6
Peel the eggs and roughly chop them
- 7
Combine chopped eggs with mayonnaise, mustard, and salt in a medium mixing bowl
- 8
Stir to combine
- 9
Serve on lettuce wraps or bread with lettuce
Tips
Ice water bath stops cooking immediately and makes peeling much easier
Roughly chopped eggs give better texture than finely mashed ones
Good to Know
Refrigerate egg salad for up to 3 days in covered container
Make egg salad up to 1 day ahead; assemble sandwiches just before serving
Serve chilled or at room temperature on bread, wraps, or crackers
Common Mistakes
Skip ice bath to avoid rubbery egg whites
Don't overcook eggs to prevent gray rings around yolks
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without an air fryer?
Yes, boil eggs for 10-12 minutes then transfer to ice bath. The air fryer just makes timing more consistent.
How long does egg salad keep?
Properly stored egg salad lasts 3-4 days refrigerated. Keep it covered and use clean utensils when serving.
Can I freeze egg salad?
Not recommended as mayonnaise separates when frozen and eggs become rubbery. Best enjoyed fresh within a few days.