Everything Bagel Deviled Eggs (with Cream Cheese)

This Everything Bagel Deviled Eggs recipe with smoked salmon was inspired by one of our favorites -- everything bagels with cream cheese and smoked salmon. The creamy filling is a tangy blend of egg yolks, cream cheese, a little mayo, green onions, and everything bagel seasoning, piped into egg whites, then topped with smoked salmon and fresh dill. They're the best deviled eggs ever. 

They're a favorite on my Easter holiday spread, along with Roaster Oven Ham, Sweet Potato Casserole, and Paula Deen Corn Casserole.

🥯Ingredients

• Older eggs. The best eggs for hard-boiled eggs are 1-2 weeks old because they're easier to peel. To test for freshness, drop eggs into a cup of water. If it sinks or stands on its end, it's still good to use. If it floats, toss it. 
• Cream cheese. The tangy flavor of cream cheese goes perfectly with the bagel seasoning and smoked salmon. 
• Mayo. A little mayonnaise smooths out the filling, adding richness and more tang. 
• Everything bagel seasoning. If you can't find it at the grocery store, mix equal parts poppy seeds, toasted sesame seeds, dried garlic, dried onion, and a little less than one part salt. 
• Smoked salmon. I use cold-smoked salmon or lox, which has a soft, moist texture similar to raw fish. You can also use hot-smoked salmon, which has a flaky texture similar to cooked fish. Or make homemade gravlax.

🦐Variations

• Shrimp or crab. Instead of smoked salmon, use baby shrimp, or lumps of crab. 
• Mix in the salmon. I use the smoked salmon as a topping, but you can also stir some into the filling. 
• Mustard. For a sharper flavor, add Dijon mustard to the egg yolk mixture. 
• Make it spicy. Add a pinch of cayenne pepper or a dash of hot sauce, to taste. 

For another fun deviled egg recipe, try my friend's Street Corn Deviled Eggs.

🥚How to Make Perfect Hard-Boiled Eggs

• Step 1. Place the eggs in a saucepan and add enough cold water to cover them by about 2 inches.
• Step 2. Bring the water to a full, rolling boil over high heat.
• Step 3. Turn off the burner, cover the pan with a tight-fitting lid, and let the eggs sit for 10-12 minutes.
• Step 4. Drain the hot water, then run cold water over the eggs to stop the cooking. Let them cool completely in the cold water.
• Step 5. Peel and slice the cooled eggs.

✅Expert Tips

• Soften the cream cheese. Room-temperature cream cheese blends smoothly with the yolks.
• Pipe for a pretty finish. Use a zip-top bag with a snipped corner or a piping bag for neat, even filling.
• Make-ahead. Fill the eggs a few hours before serving and chill covered until ready.
• Garnish just before serving. Sprinkle with seasoning and top with salmon and dill for freshness.
• Mash leftovers into easy deviled egg dip, egg salad sandwiches, potato salad, or ham salad

🎉How to Transport and Serve Everything Bagel Deviled Eggs for a Party

• Serve creamy deviled eggs on a special egg platter with indentations 
• Place deviled eggs into the cups of a mini muffin tin to keep them sliding around during transport. 
• Arrange deviled eggs on a platter lined with lettuce leaves or cupcake liners to hold the eggs upright
• Use a small knife to cut a thin slice off the bottom of each egg white half to create a flat bottom so the eggs stand upright. 
• Dab a small amount of mayo onto a platter to use as glue to hold the deviled eggs in place. 

❓FAQs

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