Ovos recheados com picles na air fryer

Ingredientes

• 6 large eggs, cold from the fridge
• 3 tablespoons mayonnaise (preferably Kewpie)
• 1 teaspoon Dijon mustard
• 2 tablespoons dill pickle brine
• 2 tablespoons finely minced dill pickles
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon celery salt
• 1 large egg, beaten
• 1 tablespoon dill pickle brine
• 2 cups dill pickle flavored chips, finely crushed
• 6 thin dill pickle rounds, halved
• 12 small fresh dill fronds

Modo de preparo

1. 1

   Preheat the air fryer to 250 F.

2. 2

   Place the cold eggs directly in the basket without stacking.

3. 3

   Cook for 15 minutes.

4. 4

   Submerge the eggs immediately in a large bowl with ice and enough cold water to submerge them. Cool 10 minutes.

5. 5

   Peel one egg at a time: Gently tap the wide end on the counter, then roll firmly with your palm to crack the shell all over.

6. 6

   Halve the eggs lengthwise.

7. 7

   Pop the yolks into a bowl and arrange the whites on a plate.

8. 8

   Mash the yolks until no lumps remain.

9. 9

   Add the mayonnaise, mustard, pickle brine, minced pickles, dill, salt, white pepper, and celery salt. Mix until completely smooth.

10. 10

    Transfer the yolk mixture to a piping bag, and refrigerate it while you crisp the whites.

11. 11

    Increase the air fryer to 400 F.

12. 12

    Whisk the beaten egg with 1 tablespoon of pickle brine in a shallow bowl. Spread crushed chips in a separate shallow dish.

13. 13

    Dip each egg white half in the egg wash, then press it firmly into the crushed chips, coating the outside and rim. Try to avoid getting the pickle mixture moist; work in batches if needed.

14. 14

    Place the coated whites in the air fryer basket in a single layer, open side up. Work in batches if needed.

15. 15

    Air-fry for 4 to 5 minutes until the coating is golden and set. Let the whites cool for 2 minutes so the coating firms up.

16. 16

    Pipe the filling into each crispy white.

17. 17

    Top with a pickle round and a dill frond.

18. 18

    Serve immediately.