Description
Looking for an easy appetizer that people actually finish? These Everything Bagel Deviled Eggs are creamy, savory, and packed with crunch from everything bagel seasoning. They’re quick to make, great for parties, and use simple ingredients. Perfect when you want something classic with a bold twist.
Ingredients
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6 large eggs
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2½ tablespoons mayonnaise
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
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1½ tablespoons everything bagel seasoning
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Optional: chopped chives for garnish
Instructions
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Boil the eggs
Place eggs in a pot and cover with water. Bring to a boil, then lower heat and simmer 10 minutes. -
Cool and peel
Transfer eggs to ice water and cool for 10–15 minutes. Peel and pat dry. -
Slice and remove yolks
Cut eggs in half lengthwise. Gently remove yolks and place them in a bowl. Set whites on a plate. -
Make the filling
Mash yolks with a fork until fine. Mix in mayonnaise and Dijon mustard until smooth. Season with salt and pepper. -
Fill the eggs
Spoon or pipe the yolk mixture back into the egg whites. -
Add seasoning
Sprinkle or dip the tops in everything bagel seasoning. -
Chill
Refrigerate 20–30 minutes before serving for best flavor.
Notes
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Use slightly older eggs — they peel more easily than very fresh ones.
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Ice bath matters — it stops cooking and helps shells come off clean.
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For extra smooth filling: mix with a small whisk instead of just a fork.
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No piping bag? Use a zip-top bag and snip the corner.
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Taste before salting — the bagel seasoning already contains salt.
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Make ahead: boil eggs up to 2 days early; fill the same day for best texture.