Deviled Eggs Two Ways
These deviled eggs are cooked in an air fryer and topped two ways—with bacon and jalapeño or chili crisp and green onion—for a versatile appetizer with creamy mayo filling.
These deviled eggs are cooked in an air fryer and topped two ways—with bacon and jalapeño or chili crisp and green onion—for a versatile appetizer with creamy mayo filling.
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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.
Store filled deviled eggs in an airtight container in the refrigerator for up to 2 days; add toppings just before serving.
air fryer · pastry bag (optional, for piping)
Yes. Boil eggs for 12-14 minutes until hard-cooked, then cool in ice water before halving and filling.
Prepare the filling and egg halves up to 2 days ahead; store separately. Pipe filling into eggs within 2 hours of serving to prevent sogginess.
Yes. Use Greek yogurt or sour cream as a 1:1 substitute for a tangy, lighter filling.
Diced pickles or dill relish work well; adjust mustard and hot sauce to taste to balance flavor.
Absolutely. Choose bacon-jalapeño or chili crisp with green onion, or create your own topping combination.
