5 from 1 vote
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Air Fryer Egg Sandwich

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Air Fryer egg sandwiches are so easy to make. If you’ve never cooked hard-boiled eggs in your air fryer then this is a must-try recipe. No more how you’ve always made hard-boiled eggs in the past, I’m going to show you a better way of cooking them that will give you perfect results every time.

Egg sandwiches sitting on a white pedestal plate.

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This will be a staple for quick and healthy meals all week long. Who doesn’t love egg salad sandwiches? They’re delicious, filling, and awesome.

Why you should make this Air Fryer Breakfast Sandwich

  • Easy to Make – Takes less than 10 minutes to prepare
  • Quick clean up – each ingredient is cooked in the air fryer, so no dishes have to be cleaned afterward.
  • Healthy Option – skip the bread and you’ve got yourself a protein-packed breakfast on the go.
  • Versatile – customize it however you’d like!

If you love recipes like this, you may also enjoy this Cloud Eggs recipe.

Ingredients Needed

Breads, eggs, pepper, salt, dill, paprika, and mayonnaise sitting on a white countertop.

Substitutions and Variations

  • Use only the egg whites for a healthier egg salad.
  • Add chopped celery to your egg salad if you like a crunch.
  • Are you a fan of spicy food? Add in some cayenne pepper to your egg salad for a spicy kick.
  • If you don’t have an air fryer, you can cook the eggs in a regular oven at 375 degrees for 18 minutes.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How to Make Air Fryer Egg Sandwich

Collage of mixing the ingredients for egg sandwiched.
  1. Place eggs in air fryer basket and cook on 250 for 17 minutes 
  2. Remove the eggs and place them in a cold-water bath. Let cool. 
  3. Remove the eggshells and cut the eggs in half. Remove the yolks from the eggs.
  4. In a mixing bowl, add the yolks, mayonnaise, and spices. Mix until smooth. (Photo 1)
  5. Chop the eggs whites into desired bits and stir into the mayonnaise mixture. (Photo 2)
Collage of assembling the egg sandwiches.
  1. Spread eggs salad mixture onto sandwich bread and serve cut or whole. (Photos 3 & 4)
A stack of egg sandwiches on a white pedestal plate.


Store leftover egg salad in the fridge for up to three days. I don’t recommend storing the egg salad sandwich already assembled.


  • If you want a firmer egg salad, cook the eggs for an additional 3 minutes.
  • You can customize this recipe to your own liking by adding different herbs or vegetables.
  • I like to use Texas Toast sliced bread but you can also use regular bread if you prefer.
Egg sandwiches with blue cloth on the background.

Easy Egg Salad Sandwich FAQs

Can I use a different type of bread?

Yes, you can use any type of bread you’d like for your egg salad sandwich.

Can I add other vegetables to my egg salad?

Yes! You can add anything you’d like to your egg salad. I typically stick with classic flavors, but the sky is the limit here.

How long will my eye salad last in the fridge?

Your egg salad should keep for up to 3 days. Store it in an air-tight container in the fridge.

More Air Fryer Recipes You May Love

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A pile of egg sandwiches.
5 from 1 vote

Air Fryer Egg Salad Sandwich

Author: Kim Schob
Course: Air Fryer, Breakfast & Brunch, Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Yields 3 Sandwiches
This Air Fryer Egg Sandwich recipe is perfect for breakfast or lunch. If you are in a hurry and need a filling meal this is it!



  • Place eggs in air fryer basket and cook on 250 for 17 minutes
  • Remove the eggs and place is a cold-water bath. Let cool.
  • Remove the eggshells and cut the eggs in half. Remove the yolks from the eggs.
  • In a mixing bowl, add the yolks, mayonnaise and spices. Mix until smooth.
  • Chop the eggs whites into desired bits and stir into mayonnaise mixture.
  • Spread eggs salad mixture onto sandwich bread and serve cut or whole.

Nutrition Information

Serving: 1Sandwich Calories: 958kcal (48%) Carbohydrates: 36g (12%) Protein: 22g (44%) Fat: 81g (125%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 36g Monounsaturated Fat: 17g Trans Fat: 1g Cholesterol: 468mg (156%) Sodium: 1448mg (63%) Potassium: 185mg (5%) Fiber: 2g (8%) Sugar: 6g (7%) Vitamin A: 738IU (15%) Vitamin C: 2mg (2%) Calcium: 74mg (7%) Iron: 14mg (78%)

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