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Everything Bagel Deviled Eggs Recipe
If you love a good deviled egg and a toasted everything bagel with cream cheese, this Everything Bagel Deviled Eggs Recipe is about to become your new favorite party bite.
What Makes These Everything Bagel Deviled Eggs So Special?
This recipe takes classic deviled eggs and gives them that cozy, New York–style bagel shop twist with everything bagel seasoning and a creamy, tangy filling. It’s a fun mash-up: part brunch recipe, part holiday appetizer, part game day snack—yet still simple enough for a weekday egg snack.
I started making these when I needed a low carb deviled egg that still felt a little indulgent. My husband is forever grabbing everything bagels from the grocery store bakery, and one morning, staring at the leftover hard boiled eggs in the fridge, I thought, “Why not put those flavors right into a deviled eggs recipe?”
Now, these savory deviled eggs show up at just about everything we host—Easter, baby showers, football Sundays, you name it. They’re creamy, they’re pretty on a platter, and because they’re naturally a keto friendly appetizer, my low-carb friends never feel left out.
And honestly, as a 50-year-old woman who’s cooked for kids, teenagers, and now grown adults with different diets, I really appreciate a recipe that travels well, fits most eating styles, and doesn’t keep me stuck in the kitchen all day.
Why You’ll Love This Everything Bagel Deviled Eggs Recipe
- Packed with flavor from everything bagel seasoning—no extra fuss needed
- Naturally low carb and keto friendly, but still crowd-pleasing
- Uses simple pantry ingredients you probably already have
- Great make-ahead appetizer recipe for holidays, brunches, and potlucks
- No oven needed—just boiled eggs and a quick stir-together filling
- Easy to double for a big party appetizer or game day snacks spread
- Flexible base: swap ingredients to fit dairy-free, lighter, or extra-rich versions
- Pretty enough for holiday appetizer trays, but relaxed enough for a casual weekend brunch
Ingredients for Everything Bagel Deviled Eggs
You don’t need anything fancy here—just good quality basics and your favorite everything bagel seasoning.
For the eggs:
- 12 large eggs, hard boiled and cooled
- Ice and water for an ice bath (helps with easy peeling)
For the creamy egg filling:
- 1/3 cup mayonnaise (use real mayo for the best creamy texture)
- 2 tablespoons softened cream cheese (block style, not whipped)
- 2 teaspoons Dijon mustard
- 1–2 teaspoons lemon juice (fresh is best, start with 1 teaspoon and taste)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 1–2 tablespoons everything bagel seasoning, plus extra for topping
For garnish (optional but lovely):
- 1–2 tablespoons finely chopped fresh chives or green onions
- Extra everything bagel seasoning
- Tiny dollops of cream cheese or a thin swipe of whipped cream cheese on top
- A drizzle of extra virgin olive oil (for shine and a little richness)
Ingredient notes and simple substitutions
- Eggs: Older eggs (about a week old) peel more easily than very fresh eggs. If you buy eggs weekly, use the carton that’s been sitting for a few days.
- Mayonnaise: If you like a lighter filling, you can use half mayo and half plain Greek yogurt. Use whole milk Greek yogurt for the creamiest texture.
- Cream cheese: This is what gives that “bagel with schmear” feeling. For dairy-free, use a plant-based cream cheese. Let it soften so it blends smoothly.
- Everything bagel seasoning: Trader Joe’s is the classic, but many store brands are great. Look for a mix that has sesame seeds, poppy seeds, dried onion, dried garlic, and salt.
- Salt: Everything bagel seasoning already has salt, so go easy at first. You can always add more after tasting the filling.
Step-by-Step Directions
1. Boil and cool the eggs
- Place the eggs in a single layer in a medium pot. Cover with cold water by about 1 inch.
- Bring the water to a gentle boil over medium-high heat. Once boiling, cover, turn the heat off, and let the eggs sit for 10–12 minutes.
- Prepare a large bowl with ice and water. When the time is up, transfer the eggs to the ice bath and let them cool for at least 10 minutes. This stops the cooking and makes peeling much easier.
Tip: If you like a slightly softer (but still set) yolk, aim for 10 minutes; for very firm yolks, go closer to 12 minutes.
2. Peel and slice
- Gently tap each egg on the counter to crack the shell, then peel under cool running water.
- Pat the eggs dry, then slice each one in half lengthwise.
- Carefully pop out the yolks into a medium mixing bowl, and place the egg whites on a serving platter or tray.
If a white tears, don’t worry—tuck it on the edge of the platter and fill it anyway. People grab those first, honestly.
3. Make the creamy egg filling
- To the bowl with yolks, add the mayonnaise, softened cream cheese, Dijon mustard, and 1 teaspoon of lemon juice.
- Mash with a fork until the mixture is mostly smooth, then switch to a small whisk or spoon to really blend it.
- Sprinkle in the salt and pepper, then add 1 tablespoon of everything bagel seasoning. Stir and taste.
If the mixture feels too thick, splash in another teaspoon of lemon juice or a teaspoon of water—just enough to make it creamy and pipeable but not runny.
4. Adjust seasoning
- Taste the filling. Add more salt if needed and another 1/2–1 tablespoon everything bagel seasoning if you like a stronger flavor.
- Remember that you’ll also sprinkle seasoning on top, so aim for a balanced taste now.
Kitchen note: As a rule of thumb, I like the filling to taste a bit bolder than I think is “polite” because the plain egg whites will tone everything down.
5. Fill the egg whites
- You can simply spoon the filling into the egg whites, or for a prettier look, scrape the filling into a piping bag (or a zip-top bag) and snip off a corner.
- Pipe or spoon the filling generously into each egg white half. It’s fine if it mounds up; that’s part of the charm of deviled eggs.
6. Garnish and chill
- Sprinkle each egg with a pinch of everything bagel seasoning. Don’t go too heavy or the salt can take over.
- Scatter chopped chives or green onions over the top.
- If you like, add the tiniest dot of cream cheese on a few of them, or a tiny drizzle of olive oil for shine.
- Chill the tray in the fridge for at least 30 minutes before serving. This lets the flavors settle and the filling firm up slightly.
Servings & Timing
- Yield: 24 deviled egg halves (about 8–12 servings, depending on the crowd)
- Prep Time: 20 minutes (not counting boiling time, if you already have hard boiled eggs)
- Cook Time: 10–12 minutes for boiling the eggs
- Chill Time: 30 minutes
- Total Time: About 1 hour, mostly hands-off once the eggs are cooked
If you’re using pre-cooked hard boiled eggs (like the ones from Costco or your grocery store), this becomes a very fast and easy egg recipe—perfect when guests text, “We’re on our way!”
Fun Variations to Try
- Spicy Everything Deviled Eggs: Add a teaspoon of sriracha or hot sauce to the filling and a pinch of red pepper flakes on top.
- Smoked Salmon Bagel Deviled Eggs: Fold in 2–3 tablespoons of finely chopped smoked salmon and top with extra chives—tastes like a fancy brunch platter.
- Dairy-Free Version: Use a dairy-free mayo and plant-based cream cheese; the everything bagel seasoning still brings tons of flavor.
- Extra Tangy Version: Swap half the mayo for whole milk Greek yogurt and add an extra squeeze of lemon juice.
- Bacon Everything Deviled Eggs: Stir in 2–3 tablespoons of crisp crumbled bacon and finish with a tiny bacon piece on each egg.
- Herb Lover’s Deviled Eggs: Mix in fresh dill or parsley along with the chives for a bright, garden-fresh flavor.
How to Store Your Deviled Eggs (and Make Them Ahead)
- In the fridge: Store the finished deviled eggs in a single layer, covered, in the refrigerator for up to 2 days. The seasoning may soften a bit over time, but they still taste great.
- Make-ahead method: For the best texture, you can cook and peel the hard boiled eggs up to 3 days ahead. Keep the whites and yolks separate in the fridge. Mix and fill the day you plan to serve.
- Filling in advance: You can prepare the creamy filling 1–2 days ahead and store it in a tightly sealed bag or container. Give it a quick stir or knead the bag before piping.
- Freezer note: Deviled eggs don’t freeze well; the whites become rubbery and watery once thawed. Keep these as a fridge-only party appetizer.
If I’m hosting a big holiday appetizer spread, I almost always do the eggs and filling a day ahead, then pipe and sprinkle everything bagel seasoning right before guests arrive. It makes me look very calm and organized, even when I’m not.
Notes from My Kitchen
- Peeling trick: If you struggle with peeling, try adding a teaspoon of baking soda to the boiling water. It slightly changes the pH and can help shells release.
- Seasoning control: Some everything bagel seasoning blends are saltier than others. If yours tastes very salty on its own, cut back to 1 tablespoon in the filling and add extra plain sesame seeds or poppy seeds on top.
- Pretty platters: A deviled egg tray is handy, but not required. You can line a regular platter with a bit of lettuce or kale to help keep the eggs from sliding.
- Texture check: If your filling seems lumpy, your cream cheese probably wasn’t soft enough. Let it sit at room temperature next time, or blend the filling with a mini food processor.
- Brunch boost: These pair so well with fresh fruit, a simple green salad, and a tray of bagels. It turns a basic brunch into something that feels “put together” without extra work.
You know what? After making deviled eggs for decades, this is the version my grown kids now request the most. There’s something about the familiar everything bagel flavor that makes people light up a little.
Everything Bagel Deviled Eggs Recipe FAQs
Can I use pre-cooked hard boiled eggs from the store?
Yes, you can absolutely use store-bought hard boiled eggs. Just make sure they’re well chilled and dry them before cutting so they’re easier to handle.
How do I keep the filling from being too runny?
Add liquids (like lemon juice) gradually and mash the yolks well first. If the filling gets too thin, you can add an extra cooked yolk or a spoonful of cream cheese to thicken it.
Is this Everything Bagel Deviled Eggs Recipe keto friendly?
Yes, it’s naturally low carb and fits most keto plans, since it’s mainly eggs, mayo, cream cheese, and seasoning. Just double-check your everything bagel seasoning for any added sugar, which is rare but possible.
Can I make this deviled eggs recipe dairy-free?
Yes. Use dairy-free mayonnaise and a plant-based cream cheese, or skip the cream cheese and use extra mayo plus a little extra Dijon for richness.
What if I don’t like mayonnaise?
You can use mostly Greek yogurt with a small spoonful of mayo for flavor, or make a mix of Greek yogurt and cream cheese. Keep in mind the taste will be a bit tangier.
How do I keep deviled eggs from tipping over on the plate?
You can slice a tiny sliver off the bottom of each egg white half to create a flat base, or nestle them into a bed of greens or even a little crumpled parchment.
Can I add other toppings besides everything bagel seasoning?
Definitely. Try a sprinkle of smoked paprika, a tiny piece of smoked salmon, pickled jalapeños, or microgreens for a fresh look.
How long can deviled eggs sit out at a party?
For food safety, don’t leave them out at room temperature for more than 2 hours (or 1 hour if it’s quite warm). After that, refrigerate any leftovers.
Final Thoughts
This Everything Bagel Deviled Eggs Recipe takes a beloved classic and gives it that bagel-shop comfort we all know and love—creamy yolks, a hint of tang, and that crunchy, savory everything bagel seasoning on top. It’s simple enough for a quick snack, yet special enough for holiday tables, brunch spreads, and big game day snack boards.
If you make these, I’d love to hear how they go over with your crew—leave a comment, share your own twist, or tag your plate with other brunch recipes and appetizer ideas. And if you’re in the mood for more egg snacks, try pairing these with your favorite frittata or an easy sheet pan breakfast bake next time you host.
Everything Bagel Deviled Eggs
Ingredients
- 12 large eggs hard boiled and cooled
- ice and water for an ice bath, helps with easy peeling
- 1/3 cup mayonnaise use real mayo for the best creamy texture
- 2 tablespoons cream cheese softened, block style, not whipped
- 2 teaspoons Dijon mustard
- 1-2 teaspoons lemon juice fresh is best; start with 1 teaspoon and taste
- 1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper
- 1-2 tablespoons everything bagel seasoning plus extra for topping
- 1-2 tablespoons fresh chives or green onions finely chopped, for garnish
- extra everything bagel seasoning for garnish
- cream cheese tiny dollops on top, optional
- extra virgin olive oil a light drizzle for garnish, optional
Instructions
- Place the eggs in a single layer in a medium pot and cover with cold water by about 1 inch. Bring the water to a gentle boil over medium-high heat. Once boiling, cover, turn the heat off, and let the eggs sit for 10–12 minutes.12 large eggs
- Prepare a large bowl with ice and water. When the time is up, transfer the eggs to the ice bath and let them cool for at least 10 minutes to stop the cooking and make peeling easier.12 large eggs, ice and water
- Gently tap each egg on the counter to crack the shell, then peel under cool running water. Pat the eggs dry, then slice each one in half lengthwise. Carefully pop the yolks into a medium mixing bowl and place the egg whites on a serving platter.12 large eggs
- To the bowl with the yolks, add the mayonnaise, softened cream cheese, Dijon mustard, and 1 teaspoon of lemon juice. Mash with a fork until mostly smooth, then switch to a whisk or spoon to blend until creamy.12 large eggs, 1/3 cup mayonnaise, 2 tablespoons cream cheese, 2 teaspoons Dijon mustard, 1-2 teaspoons lemon juice
- Add the kosher salt, black pepper, and 1 tablespoon of everything bagel seasoning. Stir and taste the filling. If it feels too thick, add a little more lemon juice or a teaspoon of water to loosen slightly.1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1-2 tablespoons everything bagel seasoning
- Taste and adjust seasoning, adding more salt if needed and up to an additional 1 tablespoon of everything bagel seasoning for a stronger flavor. Keep in mind you will also add seasoning on top.1/4 teaspoon kosher salt, 1-2 tablespoons everything bagel seasoning
- Spoon or pipe the yolk mixture generously into each egg white half, mounding the filling slightly.
- Sprinkle each deviled egg with a pinch of everything bagel seasoning. Top with chopped chives or green onions. If desired, add a tiny dot of cream cheese on top of some eggs or a light drizzle of olive oil for shine.1-2 tablespoons everything bagel seasoning, 1-2 tablespoons fresh chives or green onions, extra everything bagel seasoning, cream cheese, extra virgin olive oil
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors settle and the filling firm slightly.
