Deviled eggs, in my opinion, are one of the most humble and underrated snacks out there.
Whenever I see them set out at a party, I get very excited. And I mean VERY excited. Deviled eggs are probably in my top 5 favorite party bites!
And they’re perfect for a holiday spread.
They work for breakfast, brunch, lunch, as a cocktail accompaniment in the late afternoon, and even as a dinner bite. You can make them completely ahead and set them out just as you are ready to serve. You can easily double or triple the recipe (I find that you always need more than you think – I am not alone in my love for deviled eggs). People are always happy with deviled eggs.
And today I’m telling you about my newest favorite way to eat and make them!
I consider myself a deviled egg purist. Meaning, I like the basic, classic, stripped-down recipe of plain ol’ deviled eggs the best. But! This version is nothing short of spectacular, and everyone who has tried these has declared them as such.
I’m taking the idea of an everything bagel (my favorite) slathered with a savory scallion-dill cream cheese (yum) and putting it in deviled egg form (hold the actual bagel). Consider it a slightly elevated deviled egg for the holidays! I absolutely love this recipe, despite my affinity for the classic.
The general idea is fairly simple: you hard boil eggs, separate the whites and yolks, whip the yolks in a food processor with tons of added flavor, and fill the whites with the delicious yolks. Except this version has everything bagel spice, scallions, fresh dill, and cream cheese in the yolk mix! The flavor combo is something we already know works, so this is a no brainer.
The resulting taste is SO GOOD. Tangy, bright, savory, salty, and addicting. I dare you to try stopping at just one. It’s near impossible!
Now, I like to make my own everything bagel spice. I make it in a larger batch and keep it in my pantry. It’s great on everything from fried or scrambled eggs, avocado toast, hummus, and even soups! In a pinch, though, I always have a bottle of store-bought everything bagel seasoning in my pantry. Trader Joe’s makes my favorite version, but I’m telling you: making your own could not be easier. Do it.
Aside from prepping the eggs themselves, the food processor does all the work for you in this recipe. I love making deviled eggs of any kind in the processor because it whips the filling into an impossibly fluffy, creamy, and light mixture. You can’t really over-process deviled egg filling, which makes this method fairly fool proof.
Oh, and if you are short on time, here’s one of my biggest confessions (especially in food blogger land): BUY STORE-BOUGHT HARD BOILED EGGS.
Seriously. It takes this recipe down to the 20-minute mark. It takes all the cooking out of the equation. I am a full-on proponent of taking help from the store when you need it, especially during this time of year. Quite frankly, I don’t always have the time to hard boil eggs. When I do, I absolutely make them at home myself. When I know I have a busy week coming up or a recipe that I want to throw together quickly? I buy them.
There is no shame in my game, folks.
And there is certainly no shame in these deviled eggs.
Everything Deviled Eggs with Scallion-Dill Cream Cheese
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Everything Deviled Eggs with Scallion-Dill Cream Cheese are the perfect addition to your holiday appetizer table! They stand up as an ideal brunch, lunch, snack, or dinner option. They taste like the perfect bagel, minus the bagel.
Ingredients
- 12 eggs
- ⅓ cup mayo
- 2 oz cream cheese, softened
- 2 teaspoons Dijon mustard
- ½ teaspoon white vinegar
- ¼ cup chopped scallions
- ¼ cup chopped fresh dill
- 1 tablespoon “everything” bagel spice (or more, to taste), plus additional for garnish
- Salt and pepper, to taste
Instructions
To Hard Boil the Eggs:
- Place the eggs in a shallow, wide pot and cover with enough water that the eggs are submerged by an inch of water.
- Bring it to a boil and then let it simmer for 1 minute. Turn off the heat and cover the pot. Allow the eggs to sit in the hot water for 15 minutes.
- Drain the eggs and then submerge them in a bowl of very cold water (I even add some ice cubes – this makes them easy to peel) for about 20-30 minutes.
- Drain and peel the eggs, discarding the shells.
To Make the Deviled Eggs:
- Halve the eggs lengthwise and add the yolks to a food processor. Arrange the whites, cut side up, on a serving platter.
- To the food processor, add the mayo, cream cheese, mustard, vinegar, scallions, dill, and “everything” seasoning. Process until the mixture is smooth, creamy, and fluffy, scraping down the sides of the food processor bowl once or twice.
- Taste and add more seasoning, as needed.
- Spoon the filling into a piping bag (or a resealable plastic bag with the corner snipped) and pipe the filling into the halved egg whites (you can also spoon it in, but piping it in is so much easier and mess free!).
- Garnish with additional “everything” seasoning” and sprigs of fresh dill. Chill until you are ready to serve.
Notes
- You can use store-bought “everything” seasoning – no need to make your own. Trader Joe’s has a great one!
- These can be made and assembled up to three days ahead and stored in the fridge. If making in advance, I recommend garnishing just before you are ready to serve.
- Prep Time: 1 hour (most of which is inactive time)
- Cook Time: 20 minutes
- Category: appetizers
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Once again, you’ve taken deviled eggs to a whole new level! These sound yummy. The last couple of times I’ve attempted deviled eggs I failed miserably and had given up. But I THINK I’m going to give these one more try. Thanks for motivating me.