Air Fryer Reference
Deviled Eggs
appetizer · fresh
- Temperature
- 270 °F
- 132 °C
- Total time
- 16 min
- 6 large eggs (makes 12 deviled halves)
- Flipping
- Not needed
- Internal temp
- —
- use visual cue
Doneness
After the ice bath and peel, the whites are fully set and firm and the yolks are pale yellow and crumbly with no grey-green ring — the cue that they will mash into smooth filling. A translucent, jammy yolk is undercooked for deviling; give the eggs more time before you stop the cook.
Oil & seasoning
None — the eggs cook in their shells; oil only matters once you are mixing mayo into the filling.
Season with: Classic (the benchmark): yolks mashed with mayo, yellow mustard and a splash of vinegar, salt and pepper, piped back and dusted with paprika., Smoky bacon: smoked paprika, crumbled crisp bacon and chopped chives folded into the filling., Sriracha: sriracha and a little extra mustard for a spicy, bright-orange filling topped with scallion., Southern-style: a spoon of sweet pickle relish and a touch of Dijon for the tangy, slightly sweet version..
Watch out for
- This is an in-shell hard-cook — the air fryer replaces the boiling pot. Drop the eggs straight into an ice bath the moment they finish so they peel cleanly and the yolks stay pale (no green ring).
- Use room-temperature eggs in a single layer; cold eggs can crack from thermal shock and stacked eggs cook unevenly.
- The yolks must be fully set and crumbly before you devil them — a soft, jammy yolk will not mash into smooth filling.
- Food safety: deviled eggs contain mayonnaise and cooked egg, so refrigerate promptly and discard any left out more than 2 hours.