Everything Bagel-Inspired Deviled Eggs Recipe

Deviled eggs are a delightful appetizer and a versatile culinary classic. The classic recipe calls for a dusting of paprika, but there are a virtually unlimited number of ways to customize this dish. Recipe developer Taylor Murray has worked up a way to serve deviled eggs inspired by a delicious everything bagel. The yolks are whipped up with luscious cream cheese, resulting in a smooth, velvety filling that is as satisfying as a well-made bagel. The real magic happens when we top these little devils off with an everything bagel spice blend, a crunchy and savory mix that echoes the beloved bagel topping.

For a final touch of genius, Murray adds toasted chive breadcrumbs. These contribute an unexpected crunch that is reminiscent of the breakfast dish that inspired this one. This recipe promises a wonderful fusion of textures and flavors, marrying creamy, crunchy, savory, and aromatic in one petite package. Perfect for brunches, potlucks, or just as a gourmet snack at home, these inspired deviled eggs are bound to be a hit among friends and family.

There are a lot of ways to hard-boil an egg (and we've tried them all), but here's a simple way if you need it. Start by placing your eggs in a single layer at the bottom of a saucepan or pot. Add enough water to the pot to cover the eggs by about an inch or two. Place the pot on the stove and bring the water to a boil over medium-high heat. Once the water is boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for about 9-12 minutes for hard-boiled eggs. After this, immediately drain the hot water and fill the pot with cold water and ice. Allow the eggs to sit in the ice bath until they're fully cooled. This process not only stops the cooking but also makes the eggs easier to peel.

Once your eggs have cooled completely in their ice bath, it's time to peel and prepare them. Begin by gently tapping each egg on a hard surface to crack the shell – the bottom, which is typically wider and has an air pocket, is often a good place to start. Then, using your fingers, carefully peel away the shell from the egg. Take your time and be patient with this process. A slow, gentle touch will ensure that the white of the egg remains smooth and intact, creating a beautiful base for your filling.

After all the eggs have been peeled, you'll slice each one in half lengthwise. Using a sharp knife, gently cut the eggs, taking care not to tear the whites. The goal is to create neat, clean halves that will hold the deviled yolk filling. With your halved eggs ready, it's time to remove the yolks. A small spoon is often the best tool for this job. Gently edge the spoon under the yolk, lifting it free from the white. If done carefully, the yolk should come away easily without damaging the white. It's important to keep the whites intact, as they will act as the 'cup' for your deviled filling. Transfer the extracted yolks to the bowl of a blender.

Start by arranging your egg whites, hollow-side up, on a clean, flat surface. The hollow where the yolk once sat is now a perfect little cup waiting to be filled with your delectable mixture. Apply gentle pressure to the piping bag, squeezing from the top down to guide the mixture towards the tip. As the filling starts to flow, hold the bag's tip over the first egg white hollow, and carefully pipe the filling into the space. Aim to fill each hollow just to the top, creating a lovely, round mound of filling that mirrors the shape of the egg white.

The key here is a steady hand and even pressure on the bag to ensure a consistent flow. Remember to release the pressure between each egg to prevent too much mixture from spilling out. Repeat the process until each egg white is generously filled with the yolk and cream cheese mixture.