Everything Bagel Deviled Eggs (Printable Version)

Cream cheese-filled deviled eggs topped with everything bagel seasoning—easy, savory brunch or appetizer.

# Components:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

→ Topping

08 - 1 1/2 tablespoons everything bagel seasoning
09 - Extra chopped chives (optional)

# Preparation steps:

01 - Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle rolling boil over medium-high heat; immediately remove the pan from heat, cover, and let stand 10 minutes.
02 - Drain the hot water and transfer the eggs to a bowl of ice water. Chill until completely cool, about 5 minutes, to stop cooking and ease peeling.
03 - Peel each egg carefully, then slice lengthwise and set the whites on a platter with the cut side up. Transfer the yolks to a medium mixing bowl.
04 - Mash the yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon, lemon juice and chopped chives; stir or whisk until smooth and creamy. Season with salt and pepper to taste. Adjust texture with a little extra mayonnaise if needed.
05 - Spoon the yolk mixture into a piping bag fitted with a plain or star tip, or use a small spoon, and fill each egg white half neatly.
06 - Sprinkle each filled half evenly with everything bagel seasoning and top with additional chives if desired.
07 - Serve immediately or cover and refrigerate up to 24 hours. If chilled, bring to near serving temperature for best flavor.

# Expert Advice:

01 -
  • These deviled eggs taste like your favorite bagel shop exploded in your mouth, in the very best way.
  • The cream cheese makes the filling extra creamy and rich, and the everything seasoning adds a surprise crunch and burst of flavor.
02 -
  • If your cream cheese is too cold, the filling will turn out lumpy—learned that after one impatient morning.
  • Peeling eggs is blissfully easy when you cool them in ice water for five minutes—no more mangled whites.
03 -
  • Let your filling ingredients all come to room temperature for the smoothest mixture, especially the cream cheese.
  • Use a zip-top bag with the corner snipped as an easy stand-in for a piping bag—much less mess.
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