Everything (but the) bagel deviled eggs recipe (quick and easy) (2024)

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Up the flavor of classic deviled eggs. These Everything Bagel Deviled Eggs are low in carbs, high in healthy fat and couldn’t be easier to create. A generous sprinkling of everything bagel seasoning helps to elevate the flavor!

Everything (but the) bagel deviled eggs recipe (quick and easy) (1)

Everything Bagel Deviled Eggs

I absolutely love deviled eggs. It was always the dish my mom brought to a potluck, when I was a kid. And it later became the dish I brought to parties; potlucks…any reason to bring them and I will.

I’m still a huge fan of the classic deviled eggs recipe, but there are so many more ways to do deviled eggs – try making Southern Deviled Eggs or Sriracha Bacon Deviled Eggs next!

After making my Everything Bagel Crusted Salmon on repeat, I added a few hard-boiled eggs to the mix, and a new idea was born: Everything (but the) Bagel Deviled Eggs. So easy, and my new favorite!

These Everything Bagel Deviled Eggs are perfect for a grab and go breakfast, and a delicious way to use up leftover eggs at Easter, this time of year. Just sprinkle a batch of Everything Bagel Seasoning (homemade or store bought and call it a day.

Everything (but the) bagel deviled eggs recipe (quick and easy) (2)

Everything (but the) bagel deviled eggs recipe (quick and easy) (3)

How to make everything but the bagel seasoning spice:

The easiest option is of course to buy a jar from Trader Joe’s. If you do not have a Trader Joe’s in your area, Amazon is a a good backup, but it’s definitely an upsell. It’s incredibly easy to make at home, if you have three minutes – and most likely you have everything in your spice cabinet/pantry already. To make your own everything but the bagel seasoning at home, combine the following ingredients and store in a mason jar, for up to one month.

  • 2 tablespoons poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon plus 1 teaspoon dried minced garlic
  • 1 tablespoon plus 1 teaspoon dried minced onion
  • 2 teaspoons flaked sea salt

Have you perfected making hard boiled eggs on the stovetop? It took me years to master it. And tbh, it was thanks to my husband, Jason. Before him, I boiled the water and fresh eggs together, which resulted in messy, very hard to peel eggs. Now I know you must allow the water to come to a boil first, before adding in eggs. Older eggs, at least 3-4 days old, up to a week old are best for peeling.

Everything (but the) bagel deviled eggs recipe (quick and easy) (4)

How to make hard boiled eggs on the stovetop:

  • Add enough water to a pot so that when the eggs are added, they’ll be submerged with approx 1-inch of water above them.
  • Use chilled eggs straight from the refrigerator – no need to allow eggs to come to room temperature.
  • Bring the water to a low boil, and then add the chilled eggs. For years, I thought you brought water to a boil with the eggs in the pot. My husband was the one who taught me this trick.
  • Top pot with lid, and turn the heat down to low. Allow eggs to simmer for 12 minutes.
  • Remove from heat, and immediately submerge the eggs in an ice water bath for 15 minutes – this will allow eggs to cool but not completely chill. This is the perfect temperature to peel your eggs before making deviled eggs.

If you have an Instant Pot, you can also make this recipe using the IP method.

These everything bagel deviled eggs are a perfect, low-carb version to get your bagel fix! Not that these taste like bagels, and I’m not trying to sell you on that idea, but the Everything Bagel seasoning helps to satisfy that craving. If you make your own mayo, or buy compliant, these eggs are also Paleo and whole30 approved.

Everything (but the) bagel deviled eggs recipe (quick and easy) (5)

everything bagel deviled eggs

Up the flavor of classic deviled eggs. These Everything Bagel Deviled Eggs are low in carbs, high in healthy fat and couldn't be easier to create. A generous sprinkling of everything bagel seasoning helps to elevate the flavor!

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Course: Appetizer, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6

Calories: 167kcal

Author: Nichole Crews

Ingredients

  • 6 eggs - hard boiled, and peeled
  • ¼ cup mayonnaise
  • 1 teaspoon white vinegar
  • 2 teaspoons yellow mustard
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons everything bagel seasoning - homemade or store bought

Instructions

  • Slice eggs in half and remove yolks to a bowl. Set aside whites.

  • Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with everything bagel seasoning and serve. Can be made in advance.

Notes

nutrition info is for one whole deviled egg

Nutrition

Serving: 1egg | Calories: 167kcal | Carbohydrates: 2g | Protein: 9g | Fat: 13g

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!

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Meet Nichole

Everything (but the) bagel deviled eggs recipe (quick and easy) (6)Hi, I'm Nichole Crews, and I'm hungrily dedicated to making delicious food that's healthy and flavorful, that's also EASY. I've been the author and recipe developer here at Casa de Crews since 2011 - WELCOME! Thanks for being here. Read More…

Comments

  1. Everything (but the) bagel deviled eggs recipe (quick and easy) (7)Alycia says

    Is it possible there is a typo with the salt? Mine turned out terribly salty.

    Reply

    • Everything (but the) bagel deviled eggs recipe (quick and easy) (8)Nichole says

      Hi Alycia, sorry to hear that! I use 1/2 teaspoon salt in my deviled egg mixture all the time, and we do not find it salty in my family or at potlucks. But if you did, your own personal preference may vary. I’d say in the future, to start with no salt and add to taste if you feel it is needed, before filling eggs and sprinkling with the everything bagel seasoning.

      Reply

    • Everything (but the) bagel deviled eggs recipe (quick and easy) (9)Sheri says

      Mine were also extremely salty. Had to through the whole batch away. I see the recipe now says 1/2 tsp. Salt. Originally I’m pretty sure it said 2 tsp. Silly me I should have known that was too much! I will try again someday

      Reply

      • Everything (but the) bagel deviled eggs recipe (quick and easy) (10)Nichole says

        Oh no! Sorry to hear that Sheri. Did you make your own everything bagel seasoning? I do call for 2 TSP for that portion, but in the actual recipe to make the egg filling, I only suggest 1/2 tsp since the everything bagel is plenty seasoned! Hope you get a chance to make these and enjoy them another time, soon!

        Reply

  2. Everything (but the) bagel deviled eggs recipe (quick and easy) (11)Courtney Bishop says

    SO YUMMY!!! I will never buy mayo again because it’s so easy to make. Thank you for sharing this recipe. This was a huge hit at our party!

    Reply

    • Everything (but the) bagel deviled eggs recipe (quick and easy) (12)Nichole says

      Right? Homemade mayo is incredibly easy! I do sometimes buy paleo compliant mayo, but it’s pricey compared to making at home. I’m glad these eggs were a hit at home!

      Reply

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  1. […] whole30 everything bagel deviled eggs […]

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  2. […] Bagel Deviled Eggs! Because really, when are deviled eggs ever a bad […]

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  3. […] obsessed with any and all everything bagel seasoning. It started with a generous sprinkle over deviled eggs, and went from there. I add this spice to salmon and chicken, to salads for a little crunch and […]

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  4. […] everything bagel deviled eggs […]

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Everything (but the) bagel deviled eggs recipe (quick and easy) (2024)

FAQs

Is it better to make deviled eggs day before or day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

How to get deviled eggs to peel easily? ›

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

How far ahead can I boil eggs for deviled eggs? ›

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

How do you make deviled eggs creamy and not lumpy? ›

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

What to use instead of mustard in deviled eggs? ›

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Why won't my eggs peel after I boil them? ›

This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.

What is the secret to peel hard-boiled eggs? ›

Here's her hack for how to peel hard-boiled eggs in large batches: Put five thoroughly cooled hard-boiled eggs into a small plastic container with some cold water, top with the lid and then gently rock and shake until the shells break and fall away. You'll almost always end up with perfectly peeled eggs.

Is baking soda or vinegar better for hard-boiled eggs? ›

Baking Soda

According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly.

How to fix too much mayo in deviled eggs? ›

Be sure to add something acidic and spicy to your filling to balance out the richness of the yolks and mayonnaise. Dijon mustard, vinegar, hot sauce, and pickle relish are all good options.

What causes deviled eggs to get runny? ›

While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.

Can you mess up deviled eggs? ›

Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.

What happens if you let eggs boil too long? ›

Overcooking can result in a rubbery texture and a dry taste. Some people may find this unappetizing and choose not to eat them. Nonetheless, overcooked hard boiled eggs are safe to eat as long as they have been properly stored and are not past their expiration date.

How many eggs can I boil at once? ›

Regardless of your desired result, start by filling a large pot with enough water to cover the eggs completely. There's no limit to how many eggs you can boil at once, as long as each one is fully submerged in water while cooking.

What is the best way to store deviled eggs overnight? ›

When it's time to serve, snip off a corner of the bag and pipe the filling into the egg whites. If you'd rather fully assemble the deviled eggs in advance, be sure to store them in a single layer in an airtight container, and hold off on garnishing them until right before serving time.

Is it better to make deviled eggs when they are warm or cold? ›

Warm eggs are a recipe for disaster

Letting eggs cool in between boiling and assembling is arguably the most important — yet overlooked — step when it comes to making deviled eggs. However, exercising a bit of patience can make all the difference when it comes to putting the absolute best deviled eggs on your plate.

Can I peel hard-boiled eggs the night before? ›

It depends on whether they're peeled or unpeeled. With their shells on, hard-boiled eggs will stay good in the fridge for up to a week. Once you peel them, though, their shelf-life decreases to about three days (at the most).

Is it better to use old or new eggs for deviled eggs? ›

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

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