Air fryer deviled eggs 3 ways

We’ve shared our go-to method for super crispy veggies and a quick dinner for two featuring our favorite summer produce. But, as much as we knock ovens for bleeding heat into kitchens and hoovering up tons of energy, we might hate unitasking kitchen gadgets even more. Lest our beloved air fryer fall into that camp, today we’re using it to make the easiest “boiled” eggs of your life.

For those of you who might be new here, eggs are on the Cool Beans nice list: As a protein source, their production has less planet-warming potential than anything other than tofu on a gram-per-gram basis, they pack about 6 grams of protein per egg, and getting them from humane purveyors is getting easier. 

We’ll admit: Boiling an egg isn’t quite rocket science—despite what countless internet hacks to achieve perfect yolks might lead you to believe—but the air fryer makes it foolproof. There’s no lingering around the stove waiting for water to boil. You can fit in a bunch of eggs at a time without worrying about them bumping up against each other and cracking. But our favorite advantage is that air-fried eggs are so much easier to peel. The high heat creates steam inside the shell, making it much easier to remove. So, if you’re ready to say goodbye to undercooked whites or chalky yolks, we made this handy chart for getting perfect soft, medium, or hard-cooked eggs every single time.

Now that we have a cheat code, we’re making deviled eggs. And, thanks to our newfound confidence in egg cookery, we’re going crazy and sharing three variations on this retro potluck favorite.

Deviled Eggs 3 Ways

Yield: 16 deviled eggs (4 servings)

Ingredients

• 8 large eggs
• Flavor option 1: Harissa-tahini 
  • ¼ cup mayonnaise
  • ¼ cup dairy-free yogurt
  • 2 tablespoons tahini 
  • 1 teaspoon date syrup or honey
  • 2 teaspoons harissa paste
  • Sumac, for garnish (optional)
  • Chopped mint, for garnish
• Flavor option 2: Green goddess 
  • 1 medium avocado, mashed
  • 3 tablespoons mayonnaise 
  • 1 teaspoon dijon mustard
  • Juice and zest of 1 lemon
  • 2 tablespoons thinly sliced chives, plus more for garnish
  • 2 tablespoons fresh dill leaves, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, plus more for garnish
• Flavor option 3: Miso honey
  • ¼ cup Japanese-style mayonnaise, or regular mayo
  • 1 tablespoon white miso
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon unseasoned rice vinegar (or apple cider vinegar)
  • ¼ teaspoon salt
  • Sesame seeds, for garnish

Procedure:

1. Preheat the air fryer to 270 degrees F.

2. Add the eggs to the air fryer basket in a single layer. Be careful not to overcrowd the basket, so there is room for hot air to circulate around each egg. Our fryer can comfortably fit 8 large eggs.
3. Cook for 15 minutes. 
4. Meanwhile, prepare a bowl of ice water. Once the eggs are done, transfer them to the bowl of ice water and let sit until cool enough to peel. (Gently tap and roll them back and forth on the counter with your palm to loosen the shell, then peel.)
5. Halve the eggs once they are completely cool. Scoop out the yolks and set them aside in a small bowl, and place the white halves on a platter.
6. In a medium bowl, whisk together all ingredients in your flavor variation of choice. Add the reserved egg yolks and mash to combine. 
7. Spoon about 2 tablespoons of the mixture into each of the egg halves and garnish according to the flavor variation of your choice. Chill for at least 20 minutes before serving.

Notes and Substitutions:

• Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately.
• If you like a smoother filling, put all filling ingredients in a food processor and blend until smooth.
• Leftover filling makes a delicious toast topper or dip served with chips or crudites.