Boil the eggs. Bring a pot of water to a gentle boil. Lower in 6 eggs and cook 6 minutes for jammy centers or 8–9 minutes for firm yolks. Transfer immediately to an ice bath for at least 10 minutes. Peel carefully.

Season the sausage. In a bowl, mix sausage with salt (if needed), pepper, Dijon, garlic powder, onion powder, and smoked paprika. Divide into 6 equal portions. For even coverage, flatten each portion into a thin round on a small square of plastic wrap.

Wrap the eggs. Place a peeled egg in the center of a sausage round. Use the plastic wrap to help mold the sausage around the egg, sealing seams well. Aim for an even 1/4-inch layer all around. Repeat with remaining eggs.

Set up the coating station. Place flour in one shallow bowl. Beat 2 eggs with a splash of water in a second bowl. Add panko to a third bowl. Lightly season the flour and panko with a pinch of salt and pepper for better flavor.

Bread the eggs. Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat in panko. Press gently so crumbs adhere. For extra crunch, you can repeat the egg and panko step for a double coat.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry. Arrange coated eggs in a single layer with space between them. Spray the tops lightly with oil. Cook for 12–16 minutes, turning once halfway and misting any dry spots. They’re done when the sausage is cooked through and the coating is deep golden brown. An instant-read thermometer should read 160°F (71°C) in the sausage.

Rest and serve. Let stand 5 minutes to set juices. Slice in half with a sharp knife. Serve warm with mustard or your favorite dip.