Air Fryer Deviled Eggs
Air Fryer Deviled Eggs are made with eggs, mayonnaise, Dijon mustard, and smoked paprika; cook at 270°F for 20 minutes for silky, perfectly seasoned bites.
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Method
- 1
Place eggs directly in the air fryer basket and cook at 270°F for 16 minutes for hard-boiled eggs.
- 2
Transfer eggs immediately to an ice bath and let cool for at least 5 minutes before peeling.
- 3
Peel eggs, slice in half lengthwise, and gently scoop yolks into a mixing bowl.
- 4
Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until completely smooth.
- 5
Pipe or spoon the yolk mixture back into the egg white halves and garnish with smoked paprika and chopped chives.
Pro 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.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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