Everything Bagel Deviled Eggs (Printable)

Creamy deviled eggs blended with cream cheese and topped with everything bagel seasoning for bold brunch bites.

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

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat; once boiling, remove from heat, cover, and let sit for 10 minutes.
02 - Drain the hot water and transfer eggs to a bowl of ice water. Cool completely, about 5 minutes, then peel carefully.
03 - Slice each egg lengthwise and remove yolks into a medium bowl. Arrange the egg white halves on a serving platter.
04 - Mash yolks with a fork, then stir in cream cheese, mayonnaise, Dijon mustard, lemon juice, and chopped chives until smooth. Season with salt and pepper to taste.
05 - Transfer the filling to a piping bag or use a spoon to evenly portion the mixture into each egg white half.
06 - Sprinkle everything bagel seasoning over each filled half and garnish with extra chives if desired.
07 - Serve immediately or cover and refrigerate until ready to serve; consume within 24 hours for best texture.

# Expert Advice:

01 -
  • You get that creamy, bagel shop flavor with barely any fuss or fancy equipment.
  • They turn the familiar deviled egg into a fun, conversation-sparking treat every single time.
02 -
  • Once, I rushed the peeling step and ended up with craggy, torn whites—let them cool fully to keep them gorgeous.
  • Realizing I could soften cream cheese in the microwave (just ten seconds!) meant never having to struggle with lumps again.
03 -
  • Older eggs are always easier to peel cleanly—buy them early if you can.
  • A piping bag (or zip-top bag with the corner snipped) makes for neater, prettier eggs, but don’t worry if you need to use a spoon in a pinch.
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