Everything Bagel Deviled Eggs Recipe
If you love a good bagel-and-schmear moment but want something lighter, this Everything Bagel Deviled Eggs Recipe brings all that flavor in one creamy, bite-sized appetizer.
These everything bagel deviled eggs are my go-to party appetizer when I need something easy, crowd-pleasing, and just a little bit fun. Think classic deviled eggs, but dressed up with everything bagel seasoning, a touch of cream cheese, and a silky, savory filling. They’re naturally low-carb, keto friendly, and perfect for brunch, game day snacks, or a holiday appetizer tray. Honestly, they disappear faster than the chips and dip.
Why You’ll Love This Recipe
- All the “bagel and schmear” flavor without the carbs – You get that classic everything bagel seasoning and creamy filling in a low carb deviled egg.
- Perfect party appetizer – A platter of these looks fancy but is secretly very simple.
- Keto friendly and gluten free – No special ingredients needed; it’s naturally keto friendly and gluten free.
- Make-ahead friendly – Prep the filling and eggs ahead, then pipe and garnish before serving.
- Great for any occasion – Brunch recipes, game day snacks, holiday appetizer spreads, baby showers… they fit right in.
- Uses basic pantry ingredients – Hard boiled eggs, mayo, cream cheese, and everything bagel seasoning.
- Customizable flavor – Turn up the garlic, make them spicy, or add smoked salmon for a brunch twist.
- Creamy egg filling every time – With a simple method that avoids dry or chalky yolks.
What Makes These Everything Bagel Deviled Eggs Special
Let me explain why I love this recipe so much. I’ve been making deviled eggs since the ‘90s, when every church potluck and family cookout had at least two different deviled egg trays on the table. Over the years, I’ve tested so many deviled eggs recipes that I could probably make them half asleep.
This Everything Bagel Deviled Eggs Recipe is my “modern” version of that old-school appetizer. Instead of keeping it plain with just mayo and mustard, we add a spoonful of cream cheese to mimic the flavor of a bagel with cream cheese. Then we finish everything with a generous sprinkle of everything bagel seasoning—sesame, poppy seeds, garlic, onion, and salt—for amazing crunch and flavor.
It’s still an easy egg recipe, but it feels current, fun, and just different enough that people ask, “Wait, what’s in these?” every single time. These savory deviled eggs also happen to be a fantastic little egg snack if you meal prep; you can keep a couple in the fridge for a protein-packed bite in the afternoon.
And yes, they fit almost every eating style: low carb deviled eggs, keto friendly appetizer, gluten free, and even picky-eater-friendly. You know what? This is one of those recipes that quietly works hard for you behind the scenes.
Ingredients
Here’s everything you’ll need to make this Everything Bagel Deviled Eggs Recipe (for 12 deviled egg halves / 6 whole eggs). You can easily double for a party appetizer platter.
- 6 large eggs – Hard boiled and cooled; use fresh eggs that are about a week old for easier peeling.
- 3 tablespoons mayonnaise – I like Hellmann’s/Best Foods or Duke’s for classic flavor.
- 2 tablespoons cream cheese, softened – Full-fat works best for a rich, creamy egg filling.
- 1 teaspoon Dijon mustard – Adds a little tang and depth.
- 1 teaspoon lemon juice or white vinegar – Brightens the flavor so the filling doesn’t taste flat.
- 1/8 teaspoon garlic powder – Bumps up that savory, bagel-shop vibe.
- Salt and black pepper, to taste – Go easy at first—the seasoning blend usually has salt.
- 1–1½ tablespoons everything bagel seasoning, plus extra for topping – Trader Joe’s, Costco, or any brand you love.
- 1–2 teaspoons finely chopped fresh chives or green onions – Optional, for color and fresh flavor.
- Paprika or smoked paprika, for garnish (optional) – If you like that classic deviled egg look.
If you’re scaling this appetizer recipe for a crowd, plan on 2–3 halves per person for a party and a bit more for a small brunch. People always take “just one more.”
Directions
-
Hard boil the eggs
Place the eggs in a single layer in a saucepan and cover with cool water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. This timing helps prevent green rings and dry yolks. -
Cool and peel the eggs
Transfer the eggs to an ice bath (a bowl of ice water) and let them sit for at least 10 minutes. This makes peeling much easier. Gently crack the shells all over and peel under running water if needed. -
Slice and separate the yolks
Pat the eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully pop out the yolks into a medium bowl, and arrange the egg whites on a serving platter or tray. -
Mash the yolks
Use a fork to mash the yolks until they’re very fine and crumbly—almost like sand. The smoother you get them now, the creamier your filling will be later. -
Make the creamy egg filling
To the mashed yolks, add mayonnaise, softened cream cheese, Dijon mustard, and lemon juice. Mash and stir until the mixture is completely smooth and thick. If it seems too stiff, add ½–1 teaspoon of water or a tiny splash of extra mayo. -
Season the filling
Stir in garlic powder, 1 tablespoon everything bagel seasoning, chives or green onions (if using), and a pinch of black pepper. Taste before adding salt—the seasoning mix usually includes salt. Adjust with a bit more lemon juice, seasoning, or pepper as needed. You want the filling a little more seasoned than you think, since the egg white will mellow it out. -
Fill the egg whites
You can spoon the filling back into the egg whites, or for a prettier holiday appetizer, scoop it into a piping bag (or zip-top bag with a corner snipped off) fitted with a star tip. Pipe a swirl of filling into each egg white half. Don’t worry if they’re not perfect—everything bagel deviled eggs are very forgiving once garnished. -
Garnish generously
Sprinkle the tops with extra everything bagel seasoning. Add a little chopped chive or a tiny pinch of paprika if you like a bit of color. Go light on the seasoning at first—it’s salty and crunchy, and you don’t want to overwhelm the creamy center. -
Chill before serving
Cover and refrigerate for at least 30 minutes, or up to 24 hours, before serving. This gives the flavors time to mingle and the filling to firm up slightly, which makes them easier to pick up and eat.
Servings & Timing
- Yield: 12 deviled egg halves (6 whole eggs)
- Prep Time: 15–20 minutes (including peeling the eggs)
- Cook Time: 10–12 minutes for boiling the eggs
- Chill Time: 30 minutes (recommended)
- Total Time: About 1 hour including chilling (less if you already have hard boiled eggs ready)
For a larger party appetizer spread, I often double or triple this recipe and arrange them in concentric circles on a big platter with fresh veggies and olives in the center.
Variations
You can use this Everything Bagel Deviled Eggs Recipe as a starting point and play from there:
- Smoked Salmon Brunch Eggs – Fold in 2–3 tablespoons finely chopped smoked salmon and top each egg with a tiny piece of salmon and fresh dill.
- Spicy Everything Deviled Eggs – Add a few dashes of hot sauce or 1–2 teaspoons sriracha to the filling and sprinkle with red pepper flakes.
- Greek Yogurt Lightened-Up Version – Swap half the mayonnaise for plain Greek yogurt for extra protein and a tangier filling.
- Extra-Garlic Bagel-Style Eggs – Add a pinch of extra garlic powder or minced fresh garlic for folks who love bold savory flavors.
- Bacon & Cheddar Deviled Eggs – Mix in 2 tablespoons finely shredded sharp cheddar and crumble a bit of crisp bacon on top for a heartier egg snack.
- Everything Jalapeño Eggs – Add minced pickled jalapeños to the filling for a zesty holiday appetizer with a kick.
Storage & Make-Ahead Tips
These everything bagel deviled eggs actually store quite nicely if you handle them gently.
- Refrigeration:
Store the deviled eggs in a single layer in an airtight container in the refrigerator for up to 3 days. - Make-ahead strategy:
For the best texture, prepare the hard boiled eggs and the filling up to 2 days ahead, keep them separate, and fill/garnish the eggs a few hours before serving. - Freezing:
Deviled eggs don’t freeze well. The whites turn watery and rubbery, so I don’t recommend freezing. - Serving temperature:
These taste best chilled but not ice-cold. Pull them from the fridge about 10–15 minutes before serving so the creamy egg filling softens slightly.
If you’re taking them to a potluck or game day party, use a deviled egg carrier or place them in a container lined with lettuce leaves or paper towels to keep them from sliding around.
Notes
- Use week-old eggs for easier peeling. Very fresh eggs cling to the shell; eggs that have been in your fridge 5–7 days tend to peel much more easily.
- Don’t skip the acid. That tiny bit of lemon juice or vinegar brightens the whole filling so it doesn’t taste heavy or bland.
- Everything bagel seasoning varies. Some blends are saltier than others—Trader Joe’s is fairly salty—so taste before adding extra salt.
- Cream cheese should be soft. If it’s too cold, you’ll get little lumps in your filling. Let it sit at room temperature about 20–30 minutes, or microwave for just 5–10 seconds.
- For ultra-smooth filling. Use a mini food processor to blend the yolk mixture until completely silky. This is a nice touch if you’re serving them for a brunch or holiday appetizer.
- Piping trick. If you don’t have a piping bag, use a zip-top bag and stand it in a glass to fill it without making a mess. Snip off a corner and you’re ready to go.
FAQs
1. Can I use pre-cooked hard boiled eggs from the store?
Yes, you can use store-bought hard boiled, peeled eggs to save time. Just be aware they can be a bit firmer, so mash the yolks very well for a creamy filling.
2. How far in advance can I make deviled eggs?
You can make this Everything Bagel Deviled Eggs Recipe up to 24 hours ahead fully assembled, or 2 days ahead if you keep the filling and whites separate and fill them closer to serving.
3. How do I keep the egg whites from tearing?
Use a small spoon or your thumb to gently pop the yolks out, and make sure the eggs are fully cooled before cutting. A sharp, clean knife also helps.
4. Are these everything bagel deviled eggs keto friendly?
Yes, they’re naturally low carb and keto friendly as written—just make sure your everything bagel seasoning doesn’t have added sugars or bread crumbs (most don’t).
5. Why is my deviled egg filling lumpy or dry?
Usually that means the yolks were overcooked or the cream cheese was too cold. Add a bit more mayo or a splash of water and mash thoroughly until smooth.
6. Can I use Miracle Whip instead of mayonnaise?
You can, but it will make the deviled eggs sweeter and tangier. If you use Miracle Whip, taste before adding lemon juice or vinegar; you might need less.
7. How do I keep everything bagel seasoning from making the eggs soggy?
Add the majority of the seasoning to the filling and just a light sprinkle on top close to serving time. That keeps the topping crunchy.
8. What should I serve with everything bagel deviled eggs?
They’re lovely with smoked salmon, sliced cucumbers, cherry tomatoes, olives, and a simple green salad—perfect for a brunch board or party appetizer spread.
Conclusion
These everything bagel deviled eggs take a nostalgic favorite and give it a fun, modern twist—with a creamy egg filling, crunchy seasoning, and that “bagel shop” flavor in one bite. They’re easy, low-carb, and just special enough to bring to holidays, brunches, or casual game day snacks.
Give this Everything Bagel Deviled Eggs Recipe a try next time you need a simple appetizer recipe, and let me know how they go over with your family or guests. Leave a comment with your favorite variation, and if you loved these, you might enjoy exploring more of my brunch recipes and low carb deviled eggs ideas on your next menu.
Everything Bagel Deviled Eggs
Ingredients
- 6 large eggs hard boiled and cooled; week-old eggs peel more easily
- 3 tablespoons mayonnaise such as Hellmann’s/Best Foods or Duke’s
- 2 tablespoons cream cheese softened; full-fat for best texture
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or white vinegar
- 1/8 teaspoon garlic powder
- Salt to taste; go light because the seasoning is salty
- Black pepper to taste
- 1 to 1 1/2 tablespoons everything bagel seasoning plus extra for topping
- 1 to 2 teaspoons fresh chives or green onions finely chopped, optional
- Paprika or smoked paprika optional, for garnish
- 1/2 to 1 teaspoon water or extra mayonnaise optional, to thin filling if needed
Instructions
- Place the eggs in a single layer in a saucepan and cover with cool water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes to cook through without turning the yolks dry.6 large eggs
- Transfer the eggs immediately to an ice bath and let sit for at least 10 minutes. Gently crack the shells all over and peel, running under water if needed. Pat dry.6 large eggs
- Slice each egg in half lengthwise. Carefully pop the yolks into a medium bowl and arrange the egg white halves on a serving platter.6 large eggs
- Use a fork to mash the yolks until very fine and crumbly, with no large lumps. The smoother they are now, the creamier the filling will be.
- Add the mayonnaise, softened cream cheese, Dijon mustard, and lemon juice or vinegar to the mashed yolks. Mash and stir until completely smooth and thick. If the mixture seems too stiff, add 1/2–1 teaspoon water or a tiny splash of extra mayo and mix again.3 tablespoons mayonnaise, 2 tablespoons cream cheese, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice or white vinegar, 1/2 to 1 teaspoon water or extra mayonnaise
- Stir in the garlic powder, 1 tablespoon everything bagel seasoning, chives or green onions (if using), and a pinch of black pepper. Taste and add salt only if needed, plus more seasoning or lemon juice to taste. The filling should be slightly more seasoned than you think, since the egg whites will mellow the flavor.1/8 teaspoon garlic powder, Salt, Black pepper, 1 to 1 1/2 tablespoons everything bagel seasoning, 1 to 2 teaspoons fresh chives or green onions
- Spoon or pipe the yolk mixture back into the egg white halves, dividing evenly. For a neater look, transfer the filling to a piping bag or zip-top bag with a corner snipped off and pipe swirls into each egg white.
- Sprinkle the tops of the deviled eggs with extra everything bagel seasoning. Add a little chopped chive or a pinch of paprika or smoked paprika for color, if desired. Go light with the seasoning, as it is salty and crunchy.1 to 1 1/2 tablespoons everything bagel seasoning, 1 to 2 teaspoons fresh chives or green onions, Paprika or smoked paprika
- Cover and refrigerate the deviled eggs for at least 30 minutes, or up to 24 hours, before serving. For the best texture and flavor, let them sit at room temperature for 10–15 minutes before serving.
