Everything Bagel Deviled Eggs (Print)

Cream cheese yolk filling and everything bagel seasoning elevate deviled egg halves for a bold brunch or party bite.

# 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 lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - Salt and black pepper, to taste

→ Topping

08 - 1 ½ tablespoons everything bagel seasoning
09 - Extra chopped chives, for garnish (optional)

# Directions:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes.
02 - Drain the eggs and transfer them to a bowl of ice water to cool completely, about 5 minutes. Peel the eggs carefully.
03 - Slice the eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
04 - Mash the yolks with a fork. Add the cream cheese, mayonnaise, Dijon mustard, lemon juice, and chopped chives. Mix until smooth and creamy. Season with salt and pepper to taste.
05 - Transfer the filling to a piping bag or use a spoon to fill each egg white half with the yolk mixture.
06 - Sprinkle each deviled egg generously with everything bagel seasoning. Garnish with extra chives if desired.
07 - Serve immediately, or refrigerate until ready to serve.

# Expert Advice:

01 -
  • This recipe delivers creamy decadence and everything bagel crunch in every bite—and honestly, your guests will assume you're a brunch genius.
  • These eggs come together in less than half an hour and play well with nearly any spread, earning rave reviews at every gathering I've brought them to.
02 -
  • I once skipped the ice bath and learned the hard way that peeling warm eggs is a shortcut to ragged edges and frustration.
  • Blending the yolks with truly softened cream cheese is the trick for zero lumps; shortcut this and you'll be fighting tiny clumps every step of the way.
03 -
  • Let the eggs cool fully before peeling for unblemished whites every time.
  • Smoother filling comes from mashing the yolks and cream cheese first, then adding other ingredients gradually.
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