Everything Bagel Deviled Eggs


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Everything Bagel Deviled Eggs are a fun and delicious, low-carb appetizer that everyone will love!

I have a lot of Hard Boiled Eggs in my fridge.  Earlier this week, we made our own dye, and decorated some Easter Eggs.  It was really a lot of fun, but Joey was snoozing when we first did it, and I felt super guilty about him not decorating with us, so we decided to decorate eggs again, which meant cooking another dozen Hard Boiled Eggs.

So, as I was looking at my fridge, trying to figure out what the heck to do with this first batch of eggs other than egg salad, I thought, Deviled Eggs.  My mind wandered and I remembered that I had some Trader Joe’s Everything Bagel Seasoning in my spice cabinet. (If you don’t have a TJ’s around you, Amazon sells the seasoning) With Easter right around the corner, it just seemed like the perfect opportunity to use the seasoning, and share this recipe!

These Everything Bagel Deviled Eggs take only minutes to make, and are perfect for Easter, an appetizer, brunch or as a snack!

How To Make Everything Bagel Deviled Eggs

Hard Boil Eggs
Use your Instant Pot to Hard Boil Eggs using the 5-5-5 Method.  The process is easy, just follow these four simple steps:
1.  Add 1 cup of water to Instant Pot.  Place trivet or egg holder in bottom, and carefully place eggs on top.
2.  Place lid on Instant Pot, and set valve to sealing position.  Cook on Manual High Pressure for 5 minutes.
3.  Let Instant Pot release pressure naturally for 5 minutes.  After 5 minutes, release any remaining pressure.
4.  Gently transfer eggs to an ice bath, and let them sit for 5 minutes.
This method produces perfectly cooked Hard Boiled Eggs every time, with a firm white, and a fully-set, creamy yolk.  These eggs peel like any other hard boiled egg – with eggs that are a little bit older, being easier to peel.

Prepare Egg Whites
Remove egg shells, and cut eggs in half lengthwise.  Gently scoop out yolks into a small bowl, or the bowl of a food processor.

Prepare Yolk Filling 
In the bowl of a food processor, or in a small bowl, whisk together egg yolks, softened cream cheese, greek yogurt (or mayo if you prefer), dijon mustard, lemon juice, salt and pepper.  Blend together until smooth, and spoon filling into a piping bag.  To soften cream cheese quickly, place it in a microwave safe bowl, and microwave for 5-10 seconds.

Fill Whites 
Fill egg whites back up with the yolk mixture.  Use a piping bag fitted with a star attachment to make it look fancy, or just use a little spoon (I like using the baby spoons for this), and scoop in the filling.  Sprinkle each egg half with everything bagel seasoning.

Serve or Store 
Serve immediately, or store in a tupperware container for up to a week – if they last that long!

Category, , DifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 12 hard boiled eggs
 3 tbsp cream cheese, softened
 2 ½ tbsp plain greek yogurt or mayo
 1 tbsp lemon juice
 1 tbsp dijon mustard
 2 tsp salt
 1 tsp black pepper
 everything bagel seasoning

1

Use your Instant Pot to Hard Boil Eggs using the 5-5-5 Method.  Add 1 cup of water to Instant Pot.  Place trivet or egg holder in bottom, and carefully place eggs on top. Place lid on Instant Pot, and set valve to sealing position.  Cook on Manual High Pressure for 5 minutes. Let Instant Pot release pressure naturally for 5 minutes.  After 5 minutes, release any remaining pressure. Gently transfer eggs to an ice bath, and let them sit for 5 minutes.

2

Remove egg shells, and cut eggs in half lengthwise.  Gently scoop out yolks into a small bowl and set aside.

3

In the bowl of a food processor, or in a small bowl, whisk together egg yolks, softened cream cheese, greek yogurt (or mayo if you prefer), dijon mustard, lemon juice, salt and pepper.  Blend together until smooth, and spoon filling into a piping bag.  To soften cream cheese quickly, place it in a microwave safe bowl, and microwave for 5-10 seconds. 

4

Fill egg whites back up with the yolk mixture.  Use a piping bag fitted with a star attachment to make it look fancy, or just use a little spoon (I like using the baby spoons for this), and scoop in the filling.  Sprinkle each egg half with everything bagel seasoning.

5

Serve immediately, or store in a tupperware container for up to a week.

Ingredients

 12 hard boiled eggs
 3 tbsp cream cheese, softened
 2 ½ tbsp plain greek yogurt or mayo
 1 tbsp lemon juice
 1 tbsp dijon mustard
 2 tsp salt
 1 tsp black pepper
 everything bagel seasoning

Directions

1

Use your Instant Pot to Hard Boil Eggs using the 5-5-5 Method.  Add 1 cup of water to Instant Pot.  Place trivet or egg holder in bottom, and carefully place eggs on top. Place lid on Instant Pot, and set valve to sealing position.  Cook on Manual High Pressure for 5 minutes. Let Instant Pot release pressure naturally for 5 minutes.  After 5 minutes, release any remaining pressure. Gently transfer eggs to an ice bath, and let them sit for 5 minutes.

2

Remove egg shells, and cut eggs in half lengthwise.  Gently scoop out yolks into a small bowl and set aside.

3

In the bowl of a food processor, or in a small bowl, whisk together egg yolks, softened cream cheese, greek yogurt (or mayo if you prefer), dijon mustard, lemon juice, salt and pepper.  Blend together until smooth, and spoon filling into a piping bag.  To soften cream cheese quickly, place it in a microwave safe bowl, and microwave for 5-10 seconds. 

4

Fill egg whites back up with the yolk mixture.  Use a piping bag fitted with a star attachment to make it look fancy, or just use a little spoon (I like using the baby spoons for this), and scoop in the filling.  Sprinkle each egg half with everything bagel seasoning.

5

Serve immediately, or store in a tupperware container for up to a week.

Everything Bagel Deviled Eggs

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