Air Fryer Hard Boiled Eggs (No Water Needed)

Hard boiled eggs in the air fryer are hands-off: no pot of water to boil, no bumping eggs cracking against each other, and consistent results once you know your timing. Set it, walk away, then chill them in ice water.

How to make hard boiled eggs in the air fryer

1. Preheat the air fryer to 270°F130°C.
2. Add cold eggs in a single layer.
3. Cook 15–17 minutes for fully set yolks.
4. Chill in ice water for 5+ minutes. This stops the cooking, prevents a green ring around the yolk and loosens the shell.
5. Peel from the wide end, where the air pocket is.

Choose your yolk: soft, jammy or hard

The only thing that changes is the time. At 270°F130°C:

• 9–11 minutes: soft boiled, with a set white and runny yolk. Great for toast soldiers.
• 11–13 minutes: jammy, with a fudgy, custardy yolk, perfect for ramen and salads.
• 13–15 minutes: medium-hard, with a mostly set yolk that’s still tender.
• 15–17 minutes: hard boiled, fully set, for deviled eggs, egg salad and snacks.

Why air fryer times vary

Air fryers differ in wattage and how quickly they heat. Egg size matters too: extra-large and jumbo eggs need about a minute longer. The first time, cook two test eggs, check the yolks, and adjust. Once you find your air fryer’s timing, it stays consistent.

Tips for perfect air fryer eggs

• Start with cold eggs from the fridge. Room-temperature eggs cook about a minute faster.
• Use a rack or egg holder to keep eggs from rolling and to reduce brown spots.
• Don’t skip the ice bath. Warm eggs keep cooking and are harder to peel.
• Crack and peel under water. Water gets under the membrane and lifts the shell off.

Deviled eggs

Air fryer eggs are a hands-off way to make a big batch of deviled eggs for Thanksgiving, Christmas or any party, because the yolks come out evenly set with no green ring.

1. Cook and chill 6 eggs at 270°F130°C for 15–17 minutes, then put them in ice water for at least 10 minutes so they’re cold all the way through.
2. Peel and halve them lengthwise, and pop the yolks into a bowl.
3. Make the filling: mash the yolks with 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar or pickle juice, and a pinch each of salt and pepper until smooth.
4. Fill the whites with a spoon, or pipe the filling from a zip-top bag with a corner snipped off.
5. Finish with a sprinkle of paprika and chopped chives.

That makes 12 halves. For a party, plan on 2–3 halves per person, so a dozen eggs serves 8–12 people.

Make ahead: cook the eggs up to 5 days before. Fill them up to a day ahead, then cover and refrigerate. Don’t leave them out for more than 2 hours.

Variations:

• Bacon: top with crumbled air fryer bacon.
• Everything bagel: sprinkle with everything bagel seasoning instead of paprika.
• Dill pickle: add a tablespoon of finely chopped pickles and fresh dill.
• Spicy: mix a teaspoon of sriracha into the filling.

Ways to use them

Make egg salad sandwiches, Cobb salad, ramen eggs marinated in soy sauce and mirin, or pack them as a protein-rich snack. Pair them with air fryer bacon and air fryer toast for an easy breakfast. For eggs out of the shell, see our air fryer fried eggs.