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Bacon Everything Bagel Deviled Eggs

Bacon Everything Bagel Deviled Eggs - featured image
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Creamy deviled eggs topped with everything bagel seasoning and crispy bacon. A perfect spring appetizer that converts even the biggest skeptics.

Ingredients

Scale
  • 12 large eggs (room temperature if possible)
  • 6 slices thick-cut bacon
  • 1/3 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon pickle juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons everything bagel seasoning
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately cover the pot, turn off the heat, and let sit for exactly 11 minutes. While they cook, prepare a large bowl of ice water. When the timer goes off, transfer the eggs to the ice bath and let them cool completely—at least 10 minutes.
  2. While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Flip halfway through. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces.
  3. Gently crack the cooled eggs all over and peel under running cold water. Pat the peeled eggs dry with a paper towel.
  4. Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut side up.
  5. Add the mayonnaise, Greek yogurt, yellow mustard, Dijon mustard, pickle juice, salt, and pepper to the bowl with the yolks. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  6. Transfer the yolk mixture to a piping bag or zip-top bag with the corner snipped off. Pipe the filling into each egg white half, dividing it evenly.
  7. Sprinkle each deviled egg generously with everything bagel seasoning. Add a sprinkle of crumbled bacon on top. Finish with a pinch of fresh chives.
  8. Refrigerate the deviled eggs for at least 30 minutes before serving. Serve cold or at cool room temperature.

Notes

Use eggs that are at least a week old for easier peeling. The 11-minute off-heat method prevents green rings around the yolk. For best results, boil eggs and cook bacon a day ahead. Store peeled eggs and crumbled bacon separately in the fridge. These taste even better after chilling for an hour or two.

Nutrition

Keywords: deviled eggs, everything bagel, bacon, spring appetizer, Easter, brunch

Find it online: https://dinadishes.com/bacon-everything-bagel-deviled-eggs-perfect-spring-appetizer/