Don't over-mash — leave some chunks. A mustard-and-mayo dressing plus a bit of crunch from celery or onion is what keeps it from being baby food; a squeeze of lemon or dab of pickle brightens the whole bowl.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook12 min
Makes4 servings
CuisineAmerican
Cost$
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for4servings
Hard-boiled eggs
Cooked, peeled, and roughly chopped — leave some texture. Fresh eggs.
Can you make Egg Salad in an air fryer? — Not needed
It’s a salad — nothing to air-fry once it’s tossed. You can crisp a topping in one, though: croutons, bacon, or chickpeas in a single layer while you build the rest.
Can you freeze Egg Salad? — Best fresh
Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.
Can you make Egg Salad ahead of time? — Yes
Yes — it actually wants a few hours in the fridge for the flavors to settle. Make it ahead and give it a stir before serving.
Is Egg Salad gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Egg Salad vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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