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!
I L O V E 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 do.
I’m still a huge fan of the classic deviled eggs recipe, but there are so many more ways to stuff deviled eggs. Buffalo Chicken Deviled Eggs + Sriracha Bacon make regular appearances at Casa de Crews, but the classic is still my favorite.
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.
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. 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.
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.
Items used to make this recipe:
everything bagel deviled eggs
- 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
- 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.
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.