Everything Bagel Deviled Eggs (Printable)

Cream cheese and chive deviled eggs topped with everything bagel seasoning—perfect for brunch or an easy appetizer.

# 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 (about 1/2 lemon)
06 - 1 tablespoon fresh chives, finely chopped
07 - Salt and freshly ground black pepper, to taste

→ Topping

08 - 1 1/2 tablespoons everything bagel seasoning
09 - Extra chopped chives, for garnish (optional)

# Directions:

01 - Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. As soon as the water reaches a rolling boil, remove the pan from the heat, cover, and let stand for 10 minutes.
02 - Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let cool until cold, about 5 minutes, then gently crack and peel the shells.
03 - Slice each egg lengthwise and carefully lift out the yolks, placing yolks in a medium mixing bowl and arranging the whites on a serving platter.
04 - Mash the yolks with a fork until fine. Add cream cheese, mayonnaise, Dijon mustard, lemon juice and chopped chives; blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
05 - Spoon the yolk mixture into a piping bag fitted with a medium star or round tip, or use a small spoon, and portion into each egg white half.
06 - Sprinkle each filled half with the everything bagel seasoning and finish with extra chopped chives, if using.
07 - Serve immediately or cover and refrigerate for up to 24 hours. If chilled, allow 5 minutes at room temperature before serving for best texture.

# Expert Advice:

01 -
  • No need to boil a whole pot of water for elaborate breakfast—these deviled eggs hit the same savory brunch notes in a flash.
  • The cream cheese filling makes them velvety and rich, while the everything bagel seasoning gives a bright, irresistible crunch.
02 -
  • If you rush the cooling step, you’ll battle egg shells forever—the ice water bath is non-negotiable.
  • Mixing the yolks and cream cheese when both are at room temperature saves your filling from pesky lumps.
03 -
  • Peeling eggs under running water helps slide stubborn shells right off.
  • A squeeze of lemon at the end brightens all the creamy flavors—it’s the finishing touch you shouldn’t skip.
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