Everything Bagel Deviled Eggs (Print Version)

Cream cheese-filled deviled eggs topped with everything bagel seasoning for a bold, easy brunch or appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - Salt and freshly ground black pepper, to taste

→ Topping

08 - 1½ tablespoons everything bagel seasoning
09 - Extra chopped chives for garnish (optional)

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a boil over medium‑high heat; once boiling, remove from heat, cover, and let stand for 10 minutes.
02 - Drain the hot water and transfer eggs to an ice bath. Cool completely, about 5 minutes, then gently crack and peel the shells.
03 - Slice each egg lengthwise and gently lift out the yolks into a medium mixing bowl; set the whites in a single layer on a serving platter.
04 - Mash the yolks with a fork until fine. 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 - Spoon or pipe the yolk mixture into each egg white half, creating a neat mound in the center of each.
06 - Sprinkle everything bagel seasoning evenly over the filled halves and finish with additional chopped chives if desired.
07 - Serve immediately or cover and refrigerate until ready to serve. Bring to service temperature shortly before presenting.

# Expert Advice:

01 -
  • Your brunch guests will think you spent ages on these when prep actually flies by.
  • The filling is irresistibly creamy and savory enough to make anyone reach for seconds.
02 -
  • Once I tried to rush and peeled warm eggs—broken whites everywhere, so let them truly cool first.
  • Mixing the filling until absolutely smooth made the cream cheese flavor come through without any lumps.
03 -
  • Slicing eggs with a wet knife makes for clean, pretty halves every time.
  • Letting cream cheese and eggs come fully to room temp means your filling pipes like a dream.
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