This little low carb appetizer reminds me of the church potlucks I grew up with, where deviled eggs always disappeared first. These everything bagel deviled eggs are a simple twist on that old Midwestern favorite, but with a rich, creamy filling that’s hearty enough to keep you full a good long while. Instead of fussing with a piping bag, you just stir up one smooth, tangy mixture of egg yolks, mayonnaise, Dijon mustard, cream cheese, and everything bagel seasoning, then spoon it generously over halved eggs arranged on a platter. It’s the kind of no-nonsense, make-ahead recipe that fits right in at family gatherings, game days, or a quiet supper when you want something satisfying without turning on the oven.
Serve these low carb everything bagel deviled eggs on a big platter with crisp celery sticks, cucumber slices, and cherry tomatoes for color and crunch. They pair nicely with a simple green salad or a bowl of vegetable soup if you’re turning them into a light meal. For a brunch spread, tuck the platter between a plate of bacon and a fresh fruit salad, and set out a little extra everything bagel seasoning so folks can sprinkle more on top if they like. A pitcher of iced tea or a cold, crisp white wine works well alongside their savory, slightly tangy flavor.
Low Carb Everything Bagel Deviled Eggs
Servings: 12
Ingredients
6 large eggs
3 tablespoons mayonnaise
2 tablespoons softened cream cheese
1 teaspoon Dijon mustard
1 1/2 to 2 teaspoons everything bagel seasoning, plus extra for garnish
1/8 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons water or cream, as needed to thin the filling slightly
Optional: 1 tablespoon finely chopped fresh chives or green onion for garnish
Directions
Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Set the pan over medium-high heat and bring just to a full boil.
Once the water reaches a rolling boil, turn off the heat, cover the pan, and let the eggs sit in the hot water for 10 to 12 minutes, depending on how firm you like the yolks.
While the eggs sit, prepare a medium bowl of ice water. When the time is up, transfer the eggs to the ice water and let them cool completely, about 10 minutes. This helps the shells slip off more easily.
Gently crack and peel the cooled eggs. Rinse off any bits of shell and pat the eggs dry with a paper towel so they don’t slide around on the platter.
Slice each egg in half lengthwise. Carefully pop the yolks out into a medium mixing bowl, and lay the egg white halves, cut side up, snugly into a serving platter.
Mash the warm yolks with a fork until they are finely crumbled. Add the mayonnaise, softened cream cheese, and Dijon mustard to the bowl.
Stir the mixture until very smooth and creamy, pressing out any little lumps of yolk or cream cheese with the back of a spoon. If the mixture seems too thick to spoon easily, add 1 to 2 teaspoons of water or cream, a little at a time, until it becomes a soft, spoonable consistency.
Stir in 1 1/2 to 2 teaspoons of everything bagel seasoning, starting with the smaller amount and adding more to taste. Season with salt and freshly ground black pepper, remembering that the seasoning blend may already contain some salt.
