Ingredients:

  • 6 Large Eggs (free-range or organic preferred, room temperature)
  • 1/3 cup Full-Fat Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1/4 cup Fresh Celery (finely diced)
  • 1 tsp Shallot or Red Onion (very finely minced, optional)
  • 1 tbsp Fresh Chives (finely snipped)
  • 1/2 tsp Kosher Salt or Sea Salt (adjust to taste)
  • 1/4 tsp Black Pepper (freshly ground, adjust to taste)
  • Pinch Sweet Paprika (optional, for garnish)

Instructions:

  1. Prepare the Eggs: If time allows, remove the eggs from the fridge and allow them to come to room temperature for at least 30 minutes, as this aids in better peeling.
  2. Preheat the Air Fryer: Preheat the air fryer to 130°C (270°F).
  3. Cook: Carefully place the room-temperature eggs directly into the air fryer basket, ensuring they are in a single layer. Cook for 15 to 16 minutes.
  4. Immediate Ice Bath Shock: Immediately transfer all hot eggs to a large bowl filled with ice water. This halts the cooking process and is crucial for easy peeling. Allow them to cool completely (about 5–10 minutes).
  5. Peel: Once cool, gently tap and roll the eggs to crack the shell, then peel under cool running water. Discard the shells.
  6. Chop the Eggs: Dice five of the peeled eggs into medium pieces (about 1 cm). Reserve the sixth egg.
  7. Mash the Binder Egg: Place the remaining sixth egg into the mixing bowl and use a fork to mash it thoroughly. This mashed egg acts as a creamy natural binder.
  8. Create the Dressing: To the mashed egg, add the mayonnaise, Dijon mustard, finely diced celery, minced shallot (if using), and fresh chives. Whisk briefly to combine the dressing ingredients.
  9. Combine: Add the diced eggs to the dressing mixture. Gently fold everything together using a rubber spatula, avoiding over-mixing to maintain a rustic texture.
  10. Season and Chill: Stir in the salt and pepper. Cover the bowl and refrigerate for a minimum of 30 minutes; this allows the flavors to meld beautifully.
  11. Serve: Give the chilled salad one final gentle stir just before serving, and sprinkle with a dusting of sweet paprika, if desired.