Cream cheese–laced deviled eggs finished with everything bagel seasoning—brunch-ready, low-carb, and vegetarian-friendly.
# What You Need:
→ 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, to taste
08 - Freshly ground black pepper, to taste
→ Topping
09 - 1 1/2 tablespoons everything bagel seasoning
10 - Extra chopped chives, for garnish (optional)
# How To Make It:
01 - Place eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat; once boiling, remove from heat, cover the pan and let sit undisturbed for 10 minutes.
02 - Drain the hot water and transfer eggs to a bowl of ice water. Let cool completely, about 5 minutes, then peel carefully to avoid tearing the whites.
03 - Slice each egg lengthwise and gently lift out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter.
04 - Mash the yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon mustard, lemon juice and chopped chives. Stir or beat until the mixture is smooth and creamy; season with salt and pepper to taste.
05 - Spoon the yolk mixture into a piping bag fitted with a large tip or use a small spoon to mound the filling into each egg white half.
06 - Sprinkle everything bagel seasoning evenly over the filled halves and garnish with additional chopped chives if desired.
07 - Serve immediately, or cover and refrigerate until needed. Chill for at least 15 minutes to meld flavors when preparing ahead.
