Deviled Eggs Two Ways

Place eggs in the air fryer basket.

Cook at 250°F for 16 minutes.

Immediately transfer the cooked eggs to an ice bath and let them cool for 5 minutes.

Peel the eggs. You can gently crack the shell and use a spoon to slide between the shell and the egg white to help remove it.

Slice the peeled eggs in half lengthwise.

Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.

Mash the egg yolks with a fork until they are a fine, crumbly texture.

Add mayonnaise, relish, Dijon mustard, hot sauce, and salt to the mashed yolks.

Mix everything together until smooth and creamy.

Transfer the yolk mixture to a small plastic sandwich bag. Snip one of the bottom corners to create a makeshift piping bag.

Pipe the filling evenly into the egg white halves.

Garnish with your choice of toppings. For one variation, top with crumbled bacon and a slice of pickled jalapeño. For another, top with chili crisp and sliced green onions.