If you’ve never tried making boiled eggs in the air fryer, now’s the time! This easy air fryer egg sandwich is the kind of recipe that makes your life simpler and tastier. There’s no pot of water to watch, no need to time your stovetop — just pop your eggs in the air fryer, and let it beep when they’re done. While the eggs cook, you can prepare the filling: a light, creamy mix of Greek yoghurt, Dijon mustard, celery, and chives. It’s packed with protein, full of flavour, and perfect for lunchboxes or a quick weekday meal.
No air fryer? No problem: you can boil your eggs as usual on the hob and still enjoy this delicious sandwich.
Why Use the Air Fryer for Eggs?
Air frying eggs is a convenient, hands-off way to get perfectly cooked eggs without boiling water or watching a timer. It uses hot air circulation to cook the eggs evenly, resulting in a consistent texture every time. Plus, it frees up your hob for other cooking. You can absolutely boil your eggs the traditional way on the hob and still enjoy this delicious sandwich. But if you’ve got an air fryer, I recommend giving this method a go – it’s a great trick to have up your sleeve for busy days. No need to watch the pot, and the eggs come out just right every time!
Tips
- Use cold water straight away: Once the eggs are done in the air fryer (or boiled on the hob), transfer them straight into a bowl of cold water – ideally with some ice cubes if you have them. This stops the cooking process immediately, helping prevent that grey ring around the yolk and making the eggs easier to peel. Let them sit in cold water for at least 5 minutes before peeling. It’s a small step, but it makes a big difference to texture and ease!
- Make the sauce in advance: It keeps in the fridge and makes assembling sandwiches super quick. The filling is made with a yoghurt-based sauce, which makes it lighter than traditional mayo-heavy mixes, with a tangy flavour and creamy texture that pairs perfectly with the chopped egg and crunchy celery.
- Toast the bread: If you prefer extra crunch and a warm contrast to the creamy filling toast the bread slightly.
Swaps
Eggs: This recipe also works beautifully with chopped tofu for a vegan version.
Greek yoghurt: Try skyr or cottage cheese for a similar protein boost.
Brown bread: Any wholegrain, sourdough, or seeded bread works well. If you like to make your own bread I really recommend my Easy No Knead Bread
Celery: No celery? Use cucumber or spring onion for a similar crunch.
Storage
Fridge: Store the egg filling in an airtight container for up to 3 days. Assemble the sandwich fresh on the day you plan to eat it.
Freezer: Not suitable for freezing, as the yoghurt-based filling may separate and affect the texture.
More Sandwich Recipes
Air Fryer Egg Sandwich
Ingredients
- 2 eggs
For the sauce
- 80 g yoghurt
- 1 tbsp mayo
- 1/2 tsp garlic, grated
- chives
- 1 celery
- 1 tbsp Dijon
- salt and pepper
For the sandwich
- 2 slices of brown bread
- 2 lettuce leaves
Instructions
- Preheat the air fryer at 120C and bake at 120C for 17 mins (if you don’t have a airfryer you can of course boil the egg as usual).
- Cool down the egg under cold running water and peel off the shell.
- Chop very finely.
- Prepare the sauce with the sauce ingredients and add the chopped eggs to it.
- Assemble the sandwich with the filling, lettuce and the second slice of bread.