Are you ready to elevate your snack game with a delightful twist on a classic? Look no further than these Everything But the Bagel Deviled Eggs! They’re not just a treat for the taste buds but also a feast for the eyes. Let’s dive into this scrumptious recipe that’s perfect for your next gathering or just a cozy night in.
Everything But the Bagel Deviled Eggs
These deviled eggs are inspired by the popular seasoning blend that takes everything from bagels to roasted vegetables to a whole new level. With their creamy filling and popping flavor profile, they are sure to be a hit!
### Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 1 tablespoon Everything But the Bagel seasoning
- Chives or parsley for garnish (optional)
Instructions
- Start by boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool for about 5-10 minutes. This will make peeling much easier!
- Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and Everything But the Bagel seasoning to the yolks. Mash together until smooth and creamy.
- Carefully spoon or pipe the yolk mixture back into the egg whites. You can use a piping bag for a more elegant look!
- Garnish with chopped chives or parsley, if desired, and sprinkle extra Everything But the Bagel seasoning on top.
These Everything But the Bagel Deviled Eggs are not just incredibly easy to make but they also burst with flavor that will have everyone asking for seconds. Perfect as an appetizer at a party or a savory snack at home, they are sure to impress!
