Description

This Air Fryer Deviled Eggs recipe transforms the classic appetizer into a crispy, golden delight using an air fryer for a healthier, fuss-free finish. Hard-cooked eggs are filled with a creamy, tangy yolk mixture, coated in seasoned crumbs, and air fried to perfection. Perfect for parties or as a tasty snack, these deviled eggs offer a crunchy twist with minimal oil and maximum flavor.

Ingredients

Scale

Eggs and Filling

8 large eggs, divided
2 Tbsp. mayonnaise
2 1/2 tsp. sweet pickle relish
1 1/2 tsp. Dijon mustard, divided
1 1/2 tsp. yellow mustard, divided
Kosher salt
Freshly ground black pepper

Coating

1/2 cup (60 g) all-purpose flour
1/2 cup finely ground Ritz cracker crumbs (from 15 to 20 crackers)
1/2 cup panko bread crumbs
1/4 tsp. garlic powder
1/2 tsp. dried parsley flakes
Pinch of cayenne pepper (optional)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Finishing

Olive oil or other neutral cooking spray
Ground paprika, for dusting
Fresh dill, for serving

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Instructions

Cook the Eggs: Place 6 eggs in the air fryer basket and cook at 250°F for 17 minutes. Immediately transfer eggs to an ice bath to cool, then peel carefully.
Prepare the Filling: Slice peeled eggs in half lengthwise. Scoop out yolks into a medium bowl and set whites aside. Add mayonnaise, sweet pickle relish, 1 tsp Dijon mustard, and 1 tsp yellow mustard to yolks. Mash and stir until very smooth and creamy. Season with kosher salt and black pepper to taste. Transfer the yolk mixture to a small piping bag or resealable bag with a small tip, and refrigerate until ready to use.
Set Up the Breading Stations: Pour flour into a shallow bowl. In another bowl, lightly beat the remaining 2 eggs with 1/2 tsp Dijon mustard and 1/2 tsp yellow mustard; season with a pinch of salt and black pepper. In a third bowl, combine Ritz cracker crumbs, panko, garlic powder, dried parsley flakes, cayenne (if using), 3/4 tsp kosher salt, and 1/4 tsp black pepper.
Bread the Egg Whites: One at a time, dip each egg white half into the flour, then into the egg mixture, allowing excess to drip off. Then coat generously with the panko crumb mixture, pressing gently to adhere. Arrange coated whites on a baking sheet and spritz both sides lightly with cooking spray.
Air Fry the Deviled Eggs: Arrange eggs in the air fryer basket without overcrowding. Air fry at 390°F, turning eggs halfway through, for 8 to 10 minutes or until deeply golden and crispy. Let cool slightly before handling.
Assemble and Serve: Arrange the crispy egg white halves on a platter. Pipe the creamy yolk mixture into each half. Dust with ground paprika and garnish with fresh dill. Serve immediately.

Notes

Use an ice bath to stop cooking immediately and make peeling eggs easier.
For best crispiness, do not overcrowd the air fryer basket; cook in batches if needed.
The piping bag helps neatly fill the egg whites but can be substituted with a plastic bag with a corner snipped.
Adjust cayenne pepper to add a spicy kick or omit for a milder flavor.
Leftovers can be stored in the refrigerator but are best enjoyed within 1 day to maintain crispiness.

Nutrition

Serving Size: 1 stuffed deviled egg half
Calories: 85
Sugar: 1.5g
Sodium: 210mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.5g
Protein: 5g
Cholesterol: 120mg