Everything Bagel Deviled Eggs
These Savory Everything Bagel Deviled Eggs for Summer Picnics bring together creamy yolks, a little tang, and that classic bagel topping crunch in one easy bite. They are simple to make, travel well, and always disappear fast from a picnic table or party platter.
Equipment
- 1 Saucepan
- 1 medium bowl
- 1 Ice Bath
- 1 piping bag optional
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chives finely chopped, plus more for garnish
- 1 to 2 teaspoons everything bagel seasoning plus more for topping
- salt to taste
- black pepper to taste
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then turn off the heat, cover the pan, and let the eggs sit until cooked through. Move them to an ice bath so they cool quickly.
- Once the eggs are fully cooled, peel them and slice each one in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with mayonnaise, Dijon mustard, lemon juice, chopped chives, and everything bagel seasoning. Stir until the mixture is smooth and creamy. Taste and season with salt and black pepper as needed.
- Spoon or pipe the yolk mixture back into the egg white halves. Try to divide the filling evenly so each egg looks neat and full.
- Sprinkle the tops with a little more everything bagel seasoning and extra chives. Chill the eggs until ready to serve, then arrange them on a platter.
Notes
If you want a lighter filling, swap part of the mayonnaise for plain Greek yogurt. For a milder flavor, use a little less mustard and more lemon juice. If your seasoning blend already contains salt, taste before adding any extra.
Use eggs that are at least a few days old if you can, since they often peel more cleanly. After boiling, cooling the eggs in ice water makes handling easier and helps stop the cooking at the right point.
For the prettiest presentation, use a piping bag or a zip-top bag with the corner snipped off. If you are making these for a picnic, keep them cold in a covered container until serving time.
Store the filled eggs in an airtight container in the refrigerator for up to 2 days. If possible, keep the topping and filling separate until serving for the freshest texture.
These are best served cold, so there is no reheating needed. If they have been out at room temperature for a while, return them to the refrigerator promptly.