This air fryer superpower is eggcelent

Boiling eggs isn’t actually hard, but an air fryer makes it foolproof. Plus: 3 fresh deviled egg flavors

Hey Bean Team, and welcome back to another installment of Air Fryer August! Over the past couple weeks, 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. 

I’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 my 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.

Not your auntie’s deviled eggs

I’ll be honest, boiling eggs the OG way is one of my least favorite kitchen tasks. I’m always aiming for a medium-cooked (aka “jammy”) egg, but usually 1) get distracted and leave them too long or 2) get overeager and take them out too soon. Because of this, I steer away from dishes that require me to boil a bunch at once. Now that I have a cheat code, I’ve decided to make something I’ve never cooked before: deviled eggs. And, thanks to my newfound confidence in egg cookery, I’m going crazy and sharing three variations on this retro potluck favorite.

Deviled Eggs 3 Ways

Yield: 16 deviled eggs (4 servings)

Credit: Gabriella Vigoreaux