Air-Fried Egg Salad Melts
Creamy egg salad mixed with carrots and herbs, layered on bread with cheese, then air-fried until golden and melty. Quick, comforting, and perfect for lunch.
Equipment
- 1 | Air fryer |
- 1 | Mixing plate | or bowl
- 1 | Fork |
- 1 | Knife | for slicing
Ingredients
- 6 | | hard-boiled eggs |
- 0.5 | cup | shredded carrots |
- 2 | tbsp | fresh herbs | chopped
- 3 | tbsp | mayonnaise |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 8 | slices | bread |
- 4 | slices | cheese |
- | | dried herbs | optional for sprinkling
Instructions
- Chop the hard-boiled eggs with a fork on a plate.
- Add shredded carrots and chopped herbs.
- Mix in mayonnaise, salt, and pepper until creamy.
- Spread egg salad evenly on four slices of bread.
- Top each with a slice of cheese and optional herbs.
- Close with the remaining bread slices.
- Air fry at 375°F for 5–6 minutes until cheese melts and bread is golden.
- Rest one minute, slice, and serve hot.
Notes
Store leftover egg salad in the fridge up to 2 days.
Assemble and air-fry just before serving for best texture.
Reheat leftover melts in the air fryer at 350°F for 3 minutes.
Use any melting cheese you prefer for different flavor.
Assemble and air-fry just before serving for best texture.
Reheat leftover melts in the air fryer at 350°F for 3 minutes.
Use any melting cheese you prefer for different flavor.