Everything Bagel Deviled Eggs
These Everything Bagel Deviled Eggs combine classic creamy deviled eggs with the cozy, New York–style flavor of an everything bagel with cream cheese. They’re a make-ahead, low carb, keto-friendly bite that works for brunch, holidays, and parties.
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.
Notes
Yield: About 24 deviled egg halves (8–12 servings, depending on appetites). For easier peeling, use eggs that are about a week old and cool them fully in an ice bath. Everything bagel seasoning can be quite salty; start with less and add to taste. Store finished deviled eggs covered in the refrigerator for up to 2 days. For make-ahead, cook and peel eggs up to 3 days in advance and keep yolks and whites separate, then mix and fill the day you plan to serve.
Nutrition
Calories: 90kcal
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