Description
Crispy and creamy Air Fryer Deviled Eggs feature perfectly cooked eggs with a smooth, flavorful yolk filling, coated in a crispy panko and Ritz cracker crust. This recipe uses an air fryer to achieve a crunchy texture without deep frying, making it a delightful appetizer or snack with a smoky paprika dusting and fresh dill garnish.
Ingredients
Scale
Eggs and Filling
- 8 large eggs, divided
- 2 Tbsp. mayonnaise
- 2 1/2 tsp. sweet pickle relish
- 1 1/2 tsp. Dijon mustard, divided
- 1 1/2 tsp. yellow mustard, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup finely ground Ritz cracker crumbs (from 15 to 20 crackers)
- 1/2 cup panko bread crumbs
- 1/4 tsp. garlic powder
- 1/2 tsp. dried parsley flakes
- Pinch of cayenne pepper (optional)
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Other
- Olive oil or other neutral cooking spray
- Ground paprika, for dusting
- Fresh dill, for serving
Instructions
- Air Fry the Eggs: Place 6 eggs in the air fryer basket and cook at 250°F for 17 minutes. Immediately transfer the eggs to an ice bath to cool completely and then peel them carefully to avoid damaging the whites.
- Prepare the Filling: Slice the peeled eggs in half lengthwise. Scoop out the yolks into a medium bowl and set the egg whites aside. To the yolks, add mayonnaise, sweet pickle relish, 1 tsp Dijon mustard, and 1 tsp yellow mustard. Mash and mix with a fork until smooth and creamy. Season with kosher salt and freshly ground black pepper. Transfer the mixture to a piping bag or zip-top bag and refrigerate until ready to use.
- Prepare the Coating Stations: Place all-purpose flour in a shallow bowl. In a second shallow bowl, beat the remaining 2 eggs with 1/2 tsp Dijon mustard, 1/2 tsp yellow mustard, a pinch of salt, and black pepper. In a third shallow bowl, combine finely ground Ritz cracker crumbs, panko bread crumbs, garlic powder, dried parsley flakes, optional cayenne, 3/4 tsp kosher salt, and 1/4 tsp black pepper.
- Coat the Egg Whites: Working one egg white half at a time, dip first into the flour, then into the egg mixture, allowing excess to drip off. Next, coat thoroughly with the panko and cracker crumb mixture, pressing gently to adhere. Arrange coated egg whites on a baking sheet and spray both sides lightly with cooking spray.
- Air Fry the Coated Eggs: Arrange the coated egg whites in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook at 390°F for 8 to 10 minutes, flipping the eggs halfway through, until they are deeply golden brown and crispy. Remove and let cool slightly.
- Assemble and Serve: Arrange the crispy egg whites on a serving platter. Pipe the chilled yolk mixture back into each egg white half. Dust the tops with ground paprika and garnish with fresh dill sprigs. Serve warm or at room temperature.
Notes
- Use a small star piping tip or snip the corner off the bag for filling the eggs easily.
- Cooking times may vary depending on your air fryer model; adjust as needed to avoid burning.
- For a spicier kick, add extra cayenne pepper to the panko mixture.
- Allow eggs to cool fully before peeling to prevent tearing the whites.
- Use neutral oil or nonstick spray to ensure crispiness without sogginess.
- This recipe yields 12 servings, perfect for parties and gatherings.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 110
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 170 mg
