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.
Ingredients
- 8 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard, or more to taste
- 1 teaspoon dill pickle juice
- 1/8 teaspoon salt
- 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
Directions
- 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.
