Flavorful Air Fryer Deviled Eggs

Here’s my take on air fryer deviled eggs, with a quick and easy method that gives you perfectly cooked eggs every time, plus a creamy filling made with mayo, mustard, and just the right seasonings.

These deviled eggs have become my go-to party appetizer because they’re so simple to make in the air fryer. I usually make a double batch since they disappear so quickly at gatherings. Who knew an air fryer could make deviled eggs even easier to prepare?

What Kind of Eggs Should I Use?

For deviled eggs, older eggs actually work better than super fresh ones since they’re easier to peel after boiling. Look for eggs that are about 1-2 weeks old from their purchase date – these will give you the best results when you’re trying to get that clean peel. Large eggs are the standard size for this recipe, and while you can use extra-large or jumbo eggs, you might need to adjust your filling ingredients slightly. When you’re at the store, open the carton and make sure none of the eggs are cracked, and give them a quick check for any hairline fractures that might cause problems during boiling.

Options for Substitutions

This recipe can be adapted with several easy swaps if you’re missing something:

• Bread crumbs and panko: If you don’t have both types of breadcrumbs, you can use all regular or all panko. You can also make your own by pulsing toasted bread in a food processor. Crushed cornflakes or crackers work too!
• White wine vinegar: Apple cider vinegar or plain white vinegar can step in for white wine vinegar. Use the same amount – you just want that bit of tang.
• Hot mustard: Any mustard works here – Dijon, yellow, or whole grain. If using regular yellow mustard, add a tiny pinch of cayenne for that extra kick.
• Mayo: Greek yogurt can replace half or all of the mayo for a lighter version. Just know the filling might be a bit tangier.
• Sweet pickle relish: No relish? Finely chop some sweet pickles, or use dill relish. You can even skip it altogether if pickles aren’t your thing.
• Paprika: Regular, smoked, or Hungarian paprika all work for garnish – or try a light sprinkle of chili powder or Old Bay seasoning for something different.

Watch Out for These Mistakes While Cooking

The biggest challenge when making air fryer deviled eggs is preventing the breading from falling off – make sure to pat the egg whites completely dry before starting the breading process, and use one hand for wet ingredients and the other for dry to avoid clumpy fingers. A common mistake is overcrowding the air fryer basket, which prevents the eggs from getting that perfect golden-brown crust – work in batches if needed, placing them in a single layer with space between each egg. Temperature control is crucial here – cooking at too high heat can cause the breading to burn before the filling warms through, so stick to 350°F and watch them closely during the last minute or two. For the creamiest filling, let the egg yolks come to room temperature before mixing with other ingredients, and always taste the filling mixture before stuffing to adjust the seasonings to your liking.

What to Serve With Air Fryer Deviled Eggs?

These crispy-coated deviled eggs make a fantastic appetizer or party snack, and they pair really well with other finger foods! Try serving them alongside some fresh veggie sticks and ranch dip for a nice contrast in textures. Since these eggs have a rich, creamy filling, they’re great with lighter sides like a fresh fruit platter or some crisp cucumber rounds. For a casual get-together, you can’t go wrong setting them out with some chips, crackers, and a variety of dips – they’ll fit right in with any appetizer spread.

Storage Instructions

Keep Fresh: These crispy air fryer deviled eggs are best enjoyed right after making them, but if you have leftovers, place them in an airtight container in the fridge. They’ll stay good for up to 2 days, though the breading might lose some of its crunch over time.

Make Ahead: Want to prep these in advance? You can boil and peel the eggs up to 3 days before, and keep the prepared filling in a separate container in the fridge. When you’re ready to serve, just bread and air fry the egg whites, then pipe in the filling. This way, you’ll get that perfect crispy exterior!

Serve: If you’re taking these to a party, I recommend assembling them on-site if possible. If not, transport them in a single layer in a cooler or insulated container. Remember, since they contain mayo, they shouldn’t sit out at room temperature for more than 2 hours.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 70-80 g

Ingredients

• 6 large hard-cooked eggs
• Oil for spraying
• Paprika for garnish, if desired
• 1/4 cup general-purpose flour
• 1/4 teaspoon finely ground sea salt
• 1/2 cup regular bread crumbs
• 1/4 cup panko crumbs
• 1/2 teaspoon finely ground sea salt
• 3 tablespoons mayo
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon hot mustard
• 1 large egg, slightly beaten
• 6 egg yolks
• 3 tablespoons mayo
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon hot mustard (or any mustard of choice)
• 1 tablespoon sweet pickle relish
• Salt and pepper to personal preference

Step 1: Prepare the Hard-Boiled Eggs

Start by hard boiling 6 large eggs.

Once cooked, allow them to cool completely.

Carefully cut the eggs in half lengthwise and remove the yolks.

Place the yolks into a medium-sized bowl and set the whites aside on a tray for later use.

Step 2: Make the Yolk Mixture

Add 3 tablespoons of mayonnaise, ½ teaspoon of mustard, and ½ teaspoon of white wine vinegar to the bowl with the egg yolks.

Use a hand mixer to whip the yolks with the wet ingredients until smooth, or use a fork if you prefer a different texture.

Once combined, fold in the sweet pickle relish.

Cover the mixture and refrigerate until you are ready to fill the eggs.

Step 3: Prepare the Egg White Coating

Get a quart-sized ziplock bag and add flour with ¼ teaspoon of sea salt, shaking it to blend.

In another quart-sized bag, combine bread crumbs, panko, and ¼ teaspoon of salt, shaking to combine.

In a small bowl, mix 3 tablespoons of mayonnaise, ½ teaspoon of white wine vinegar, ½ teaspoon of mustard, and 1 large raw egg.

Whisk until well combined.

Step 4: Coat the Egg Whites

Place the egg white halves into the flour/salt mixture bag and shake to coat.

Remove each egg half, shake off excess flour, and coat it in the mayonnaise mixture until fully covered.

Transfer the egg into the breadcrumb bag, spoon breadcrumbs over it, and shake to ensure a thorough coating.

Repeat the process for all egg white halves, placing them oval side up on a tray.

Step 5: Air Fry the Egg Whites

Preheat the air fryer to its hottest setting for 10 minutes.

Spritz the eggs with oil and place them in the air fryer basket or tray, oval side down, ensuring they’re not touching.

Spritz the tops with oil.

Air fry at 390℉/200℃ for 5 minutes, then let them sit in the air fryer for an additional 5 minutes to cool and firm up.

Remove and allow them to cool on a wire rack for 5-10 minutes.

Step 6: Optional Deep Frying Method

If deep frying, heat oil in a heavy-bottomed pot to 350℉/176℃.

Carefully add 3-4 breaded egg whites at a time, ensuring not to overcrowd.

Fry for 3-4 minutes until golden brown, flipping if necessary.

Use a slotted spoon to remove and drain them on paper towels or a cooling rack.

Repeat until all are golden and crispy.

Step 7: Fill and Garnish

Once the egg whites have cooled, fill each with the prepared yolk mixture either using a spoon or piping bag.

Top with paprika or other preferred garnishes.

Serve and enjoy your deliciously crisp deviled eggs!