Cook the eggs (stovetop): Place eggs in a pot, cover with cold water by 1 inch, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel.

Alternative: Air fryer “boiled” eggs: Place whole eggs in the air fryer basket. Cook at 270°F (132°C) for 15–17 minutes. Move to an ice bath, then peel when cool enough to handle.

Prep the whites: Slice each egg in half lengthwise. Gently pop the yolks into a bowl and set the whites aside on a plate.

Make the filling: Mash yolks with 3–4 tablespoons mayo, 1–2 teaspoons Dijon, and 1–2 teaspoons vinegar. Add a pinch of salt, pepper, and a small shake of garlic powder if you like. Thin with a splash of pickle juice for more tang. Taste and adjust seasoning.

Crisp the egg whites: Lightly spray the cut side of the egg whites with avocado oil. Place them cut-side down in the air fryer basket. Air fry at 390°F (200°C) for 4–6 minutes until the edges turn lightly golden and the surface is crisp to the touch. Avoid over-browning.

Fill the eggs: Let the whites cool for 1–2 minutes. Pipe or spoon the yolk mixture into each crispy egg white half.

Garnish: Dust with smoked paprika. Add chopped chives and crumbled bacon if desired. Serve warm or at room temperature.