Everything Bagel Deviled Eggs

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

Leave a Reply: