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Air Fryer Deviled Eggs

Air Fryer Deviled Eggs (Easy Classic Recipe)

4.50 from 2 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 16 minutes
10 minutes
Total Time: 31 minutes
Servings: 6 Servings

Description

Classic deviled eggs made the easy way — eggs are "hard-boiled" right in the air fryer for the cleanest peel you've ever experienced, then filled with a creamy, tangy, perfectly seasoned yolk mixture. Ready in about 30 minutes (including the ice bath), with most of that time hands-off.

Ingredients 

For the eggs:

  • 6 large eggs

For the filling:

  • 3 tablespoons mayonnaise, Duke's or Hellmann's recommended
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar, or white vinegar, or pickle juice
  • ¼ teaspoon kosher salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper

For garnish:

  • ½ teaspoon paprika, smoked or sweet
  • Optional: fresh chives, dill, or crumbled bacon

Instructions

  • Place 6 large eggs in the air fryer basket in a single layer. Use a wire rack or silicone muffin cups to keep them from rolling, if needed.
  • Air fry at 250°F (120°C) for 16 minutes for fully cooked yolks. Do not preheat the air fryer.
  • While the eggs cook, fill a large bowl with ice and cold water.
  • As soon as the timer ends, use tongs to transfer the eggs immediately to the ice bath. Let them sit for at least 5 minutes (10 minutes is ideal).
  • Tap each egg on the counter, then roll under your palm to crack the shell all over. Peel under cold running water for the cleanest result.
  • Slice each peeled egg in half lengthwise. Pop the yolks out into a small bowl and arrange the whites cut-side up on a serving plate.
  • Mash the yolks with a fork until completely smooth (or press through a fine-mesh strainer for a silky texture).
  • Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until creamy and well combined.
  • Taste and adjust — add more salt, vinegar, or mustard to your preference.
  • Spoon the filling into the egg whites, or pipe it in for a prettier presentation.
  • Sprinkle with paprika and any optional garnishes. Serve immediately, or refrigerate covered for up to 24 hours before serving.

Equipment

Notes

Recipe Notes

  • Egg size: Times are for large eggs. Medium eggs: 14 minutes. Extra-large: 17–18 minutes. Jumbo: 19 minutes.
  • Air fryer variation: Air fryers vary. The first time you make this, test one egg at 14 minutes and check the yolk. Adjust your time up or down by 1-minute increments.
  • Salt warning: The previous version of this recipe called for 1 teaspoon kosher salt — this is too much for 6 yolks. ¼ teaspoon is the correct starting amount; taste and add more if needed.
  • Make ahead: Cook and peel eggs up to 3 days in advance; store whole and unpeeled, refrigerated. Assemble the day of serving.
  • Storage: Assembled deviled eggs keep in an airtight container in the fridge for up to 2 days. Do not freeze.
  • Smooth filling trick: Press cooked yolks through a fine-mesh strainer for a bakery-smooth texture that pipes beautifully.

Nutrition

Serving: 1ServingCalories: 120kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 189mgSodium: 222mgPotassium: 74mgFiber: 0.1gSugar: 0.3gVitamin A: 288IUVitamin C: 1mgCalcium: 29mgIron: 1mg