Ingredients:

  • 6 large Eggs (room temperature, if possible)
  • 1 large bowl of Ice Water (for the cooling bath)
  • ½ cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 small stalk Celery, finely diced (about ⅓ cup)
  • 2 Tablespoons Fresh Chives, finely chopped
  • 1 Tablespoon Pickle Relish (optional, for acidity)
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • A pinch of Turmeric or Mild Curry Powder (optional)

Instructions:

  1. Preheat the air fryer to 270°F (130°C) for 3-5 minutes. Carefully place the eggs directly into the air fryer basket in a single layer. Cook the eggs for 15 minutes for fully hard yolks.
  2. While the eggs cook, fill a large bowl with ice and water. Immediately transfer the hot eggs using tongs directly into the prepared ice bath. Let the eggs cool completely for at least 15 minutes; this is critical for ensuring an easy peel.
  3. Gently tap the cooled eggs against the counter and peel off the shell—it should slide off effortlessly. Place the peeled eggs into the mixing bowl and use a fork or potato masher to break the eggs into your desired consistency.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, pepper, and optional turmeric/curry powder.
  5. Stir the chopped celery, chives, and pickle relish into the dressing mixture. Pour the dressing mixture over the mashed eggs. Gently fold everything together until well combined. Avoid over-mixing. Taste the salad and adjust seasoning if needed.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavours to marry before serving on toast, in lettuce cups, or as a side salad.