
Place eggs directly in the air fryer basket and cook at 270°F for 16 minutes for hard-boiled eggs.
Transfer eggs immediately to an ice bath and let cool for at least 5 minutes before peeling.
Peel eggs, slice in half lengthwise, and gently scoop yolks into a mixing bowl.
Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until completely smooth.
Pipe or spoon the yolk mixture back into the egg white halves and garnish with smoked paprika and chopped chives.
Tip: The ice bath is essential — it stops the cooking immediately and makes peeling dramatically easier. For the smoothest filling, press the yolks through a fine mesh sieve before mixing with the other ingredients.
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