Cream cheese-studded deviled eggs topped with everything bagel seasoning - creamy, tangy, party-ready.
# What you'll need:
→ Filling
02 - Cream cheese, softened — 45 g
03 - Mayonnaise — 30 g
04 - Dijon mustard — 5 ml
05 - Fresh lemon juice — 5 ml
06 - Fresh chives, finely chopped — 15 ml
07 - Salt — to taste
08 - Freshly ground black pepper — to taste
→ Topping
09 - Everything bagel seasoning — 12 g
10 - Extra chopped chives, for garnish (optional)
# How To Make It:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 2.5 cm. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
02 - Drain the hot water and immediately transfer the eggs to an ice bath. Let cool completely for about 5 minutes to stop cooking and firm the whites. Gently crack and peel each egg under running water to help remove shells cleanly.
03 - Slice each egg lengthwise. Carefully transfer yolks to a medium mixing bowl and arrange the whites cut-side up on a serving platter.
04 - Mash the yolks with a fork until crumbly. Add the softened cream cheese, mayonnaise, Dijon mustard, lemon juice and chopped chives. Stir or whisk 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 plain or star tip, or use a small spoon. Pipe or spoon an even portion of filling into the cavity of each egg white half.
06 - Generously sprinkle everything bagel seasoning over each filled half and finish with additional chopped chives if desired.
07 - Serve immediately at room temperature, or cover and refrigerate for up to 24 hours. If chilling, allow to sit at room temperature 10 minutes before serving for best texture.
