Serves: 6


  • 6 hard-cooked pasture raised eggs, peeled
  • 3 tablespoons mayonnaise
  • ½ teaspoon ground dry mustard
  • ¼ teaspoon finely ground sea salt
  • ⅛ teaspoon ground black pepper
  • 2 pasture raised eggs, uncooked
  • ½ cup all-purpose flour or brown rice flour for gluten free
  • ¾ cup panko breadcrumbs ground finely in food processor
  • extra-virgin olive oil cooking spray
  • paprika, if desired


  1. Cut hard-cooked eggs in half, slip out yolks, set whites aside.
  2. Mash yolks with a fork and stir in mayonnaise, dry mustard, sea salt and pepper. Cover and refrigerate.
  3. Place uncooked eggs, flour and breadcrumbs in 3 separate shallow bowls. Whisk eggs.
  4. Dredge each egg white half, first in flour, then egg and then in breadcrumbs. 
  5. Transfer to air fryer basket in a single layer.
  6. Spray with EVOO cooking spray and place basket in the air fryer.
  7. Cook at 350℉ for 4 minutes, flip coated egg whites, spray again with EVOO and cook for another 4 minutes.
  8. Fill center of coated egg whites with egg yolk mixture. (I like to use a pastry bag)
  9. Garnish with paprika, if desired. Enjoy!!

Recipe Note: If your air fryer is not large enough to place coated egg whites in a single layer, it’s best to make them in separate batches so that the coated egg whites get crispy on all sides.



I’ve been wanting to make these since I had them when visiting friends in Charleston.

I started with my favorite Classic Deviled Eggs recipe via Betty Crocker and then winged the rest.

They are just as yummy as the ones I had in Charleston!!