Print

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs - recipe card
Print Recipe
Print Recipe

Creamy, tangy deviled eggs topped generously with everything bagel seasoning for a savory crunch in every bite. The filling is whipped silky-smooth with Dijon mustard, lemon juice, and mayonnaise, while the seasoning blend delivers garlic, onion, sesame, and poppy seed flavor that transforms a classic appetizer into a crowd-pleasing snack.

Ingredients

Scale
  • 8 large eggs, cold from the refrigerator
  • 1/4 cup mayonnaise, full-fat
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp kosher salt, plus more for the cooking water
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp everything bagel seasoning, divided
  • 1 tbsp fresh chives, finely minced, for garnish

Instructions

  1. Place the 8 cold eggs in a single layer in a medium saucepan and cover them with cold water by 1 inch. Add a generous pinch of kosher salt to the water, then set the saucepan over high heat and bring the water to a full rolling boil.
  2. As soon as the water reaches a rolling boil, remove the saucepan from the heat, cover tightly with a lid, and let the eggs sit undisturbed for 12 minutes. The residual heat will cook the eggs gently and evenly, producing creamy yolks without the green ring that overcooking causes.
  3. While the eggs cook, prepare an ice bath by filling a large bowl halfway with cold water and adding 2 cups of ice cubes. This ice bath is essential because rapidly chilling the eggs stops the cooking process immediately and makes the shells easier to peel.
  4. After the 12-minute resting time, use a slotted spoon to transfer the eggs directly from the hot water into the ice bath. Let them chill for at least 5 minutes until completely cold to the touch.
  5. Remove the eggs from the ice bath and gently tap each egg on the counter to crack the shell all over, then peel under cool running water. The water helps separate the membrane from the egg white, producing clean, smooth eggs. Pat the peeled eggs dry with a clean kitchen towel.
  6. Slice each peeled egg in half lengthwise with a sharp chef’s knife. Carefully scoop out the yolks into a medium mixing bowl and arrange the egg white halves on a serving platter, cut side up.
  7. Add the mayonnaise, Dijon mustard, fresh lemon juice, kosher salt, and black pepper to the bowl with the egg yolks. Mash the yolks with a fork until they form a smooth paste, breaking up any large clumps completely.
  8. Switch to a whisk and beat the yolk mixture vigorously for 30 to 45 seconds until it becomes light, fluffy, and completely smooth. The mixture should hold soft peaks and have no visible lumps; this aeration is what gives deviled eggs their signature velvety texture.
  9. Fold 1 tablespoon of the everything bagel seasoning into the yolk mixture with a silicone spatula, mixing just until the seasoning is evenly distributed. Reserve the remaining 1 tablespoon for topping.
  10. Fit a piping bag with a large star tip and fill it with the yolk mixture. Pipe the filling into each egg white half using a circular motion, creating a swirl that rises about 1/2 inch above the surface of the egg white. Alternatively, use two spoons to dollop the filling neatly into each cavity.
  11. Sprinkle the filled eggs evenly with the remaining 1 tablespoon of everything bagel seasoning, allowing the small flakes to cling to the piped filling. Garnish with the finely minced fresh chives just before serving.
  12. Serve the everything bagel deviled eggs immediately at room temperature, or chill them in the refrigerator for up to 1 hour if you prefer them cold. Do not let them sit out at room temperature for more than 2 hours.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Place a sheet of parchment paper gently over the eggs before sealing to protect the piped filling from smearing. Do not freeze deviled eggs; the texture of both the egg whites and the filling will become rubbery and watery upon thawing. For best results, prepare the hard-boiled eggs up to 3 days in advance and fill just before serving. If you need to make the filled eggs ahead, wait to add the everything bagel seasoning until right before serving so it stays crisp and crunchy. Serve chilled straight from the refrigerator; no reheating is needed or recommended.

Nutrition

Keywords: everything bagel deviled eggs, deviled eggs recipe, everything bagel seasoning, easy deviled eggs, classic deviled eggs, egg appetizer, party snacks, brunch appetizers, creamy deviled eggs, keto snack, low carb appetizer, hard boiled eggs

Find it online: https://inagartencooks.com/everything-bagel-deviled-eggs-recipe/