Description
Delicious deviled eggs filled with creamy scallion-dill cream cheese and seasoned with everything bagel spice.
Ingredients
Scale
- 12 eggs, large
- 1/3 cup mayo
- 2 oz cream cheese, softened
- 21/2 teaspoons Dijon mustard
- 1/21/2 teaspoon white vinegar
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh dill
- 1 tablespoon everything bagel spice
- Salt and pepper, to taste
Instructions
- Prepare the Eggs: Start by boiling a batch of eggs, letting them simmer until fully cooked. Look for a nice, bright color on the eggs to ensure they are cooked through. Keep an eye on your timing; overcooking can lead to a greenish hue around the yolks, which is not desired.
- Chill and Peel: Once cooked, immediately move the eggs into an ice bath until they have cooled down. This step makes them easier to handle and peel, preventing mishaps when it comes time to peel, as the shells may stick otherwise.
- Mix the Filling: Scoop the yolks into a bowl and mix in the cream cheese, mayo, Dijon mustard, white vinegar, chopped scallions, chopped dill, everything bagel spice, and seasoning. Blend it all together really well using a food processor until it is creamy and smooth; lumps are not acceptable.
- Flavor Check: Taste your filling to ensure it has the flavor you desire. If the filling seems bland, add extra salt, pepper, or chopped dill pickles as needed. Adjust it to your taste for the best results.
- Fill the Egg Whites: Spoon the filling back into the egg whites. Use a piping bag if you want a fancier presentation, or simply use a spoon. Ensure you fill them adequately for a nice presentation.
- Garnish Delightfully: Top each egg with extra chopped dill or scallion for a fresh pop of color. This not only enhances the visual appeal but also adds flavor. Remember to garnish right before serving to keep everything looking fresh.
- Serve and Enjoy: Plate the eggs and be prepared to dig in! Allow the flavors to mingle a bit, but do not let them sit too long, or the filled whites can start to dry out. Everyone will love these bites, so enjoy!
Notes
- These can be made and assembled up to three days ahead and stored in the refrigerator.
- If your eggs are challenging to peel, chilling them in ice water right after boiling can help relax the membrane for easier peeling.
- When your filling turns out thick or lumpy, blend longer in a food processor to create that silky smooth texture.
- For tastier deviled eggs, adjusting the seasoning is essential; consider adding more salt, pepper, or everything seasoning to suit your palate.
- Using store-bought hard-boiled eggs can speed up your prep if you are short on time without sacrificing flavor.
- Garnishing right before serving will keep your deviled eggs looking fresh and appealing, so save that step until the end.
Nutrition
- Serving Size: 1 egg
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg