Everything Bagel Deviled Eggs

# Components:

→ 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)

# Method:

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 Advice:

01 -

Your friends will ask about the everything bagel crunch every single time—they never see it coming.
It's dangerously easy to whip up in just a few minutes, even if the coffee hasn't kicked in yet.

02 -

If you skip the ice bath after boiling, the peels stick like glue—I learned that the hard way (my thumb was sore for days).
Mixing the filling while the yolks are still warm helps the cream cheese blend extra smooth, almost like a bakery-quality schmear.

03 -