Everything Bagel Deviled Eggs

# 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 lemon juice

06 - 1 tablespoon finely chopped fresh chives

07 - Salt and black pepper, to taste

→ Topping

08 - 1 ½ tablespoons everything bagel seasoning

09 - Extra chopped chives, for garnish (optional)

# How To Make:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10 minutes.

02 - Drain the eggs and transfer them to a bowl of ice water to cool completely, about 5 minutes. Peel the eggs carefully.

03 - Slice the eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.

04 - Mash the yolks with a fork. 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 - Transfer the filling to a piping bag or use a spoon to fill each egg white half with the yolk mixture.

06 - Sprinkle each deviled egg generously with everything bagel seasoning. Garnish with extra chives if desired.

07 - Serve immediately, or refrigerate until ready to serve.

# Expert Tips:

01 -

You get all the nostalgia of bagels and schmear—without the carbs—perfect for sneaking something special onto a brunch table.
The zippy filling and bold seasoning turn an old favorite into the dish everyone fights over at parties.

02 -

I once overcooked my eggs and the yolks turned chalky, so watch the time religiously for that golden, just-set center.
Switching from a spoon to a piping bag made the filling look bakery-worthy, turning casual eggs into brunch showstoppers.

03 -