Air Fryer Deviled Eggs Recipe – Asian Special
Enjoy air fryer deviled eggs with a creamy garlic Dijon filling! Simply air fry hard-boiled eggs without the need to boil water – a fast, simple, and delicious treat!
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
Air Fryer Deviled Eggs Ingredients:
- 6 large refrigerated eggs
- 3 tablespoons Kewpie mayo or regular mayo
- 2 to 2.5 tablespoons lemon juice
- 1.5 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- Chopped chives for garnish
- Sweet paprika or smoked paprika for sprinkling
How To Make Air Fryer Deviled Eggs:
Preheat the air fryer using the default setting.
Place a trivet inside the air fryer basket to prevent the eggs from rolling. Arrange six eggs on the trivet, ensuring there’s space between each one.
Air fry the eggs at 280°F (138°C) for 13 minutes. Carefully remove the hot eggs using oven mitts and transfer them to a bowl of cold water to cool until they are warm to the touch.
To peel the eggs, gently tap each one on the dull side first to facilitate easier peeling.
Using a small paring knife, cut the eggs in half lengthwise. Use a teaspoon to carefully scoop out the egg yolks and place them in a mini food processor or bowl.
Combine the egg yolks with the mayo, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Pulse in the food processor or mash with a fork until smooth and creamy.
Use a small spoon or a pastry piping bag to fill the egg white halves with the yolk mixture.
Arrange the filled eggs on a large serving plate. Garnish with chopped chives and a sprinkle of paprika. Serve at room temperature.
Recipe Notes:
Different air fryers may require slight adjustments in cooking time and temperature. It’s recommended to test your air fryer with one whole egg initially before cooking a larger batch.
Tools & Equipment:
A trivet that fits inside the air fryer basket (to keep the eggs stable during cooking).
Optional: A small pastry piping bag (for piping the egg yolk mixture into the egg whites).
Optional: A small mini food processor, approximately 1 cup capacity (if available).
