Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full-fat or 2% recommended)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons Everything Bagel Seasoning (divided)
- 1 tablespoon fresh chives, finely chopped
- A pinch of smoked paprika (optional for garnish)
- Salt and black pepper to taste
Instructions
- Place your eggs in a single layer in a saucepan and cover them with cold water by at least an inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. Prepare an ice bath by filling a medium bowl with cold water and plenty of ice cubes. When the timer goes off, immediately transfer the eggs to the ice bath and let them chill for at least 5 minutes. This stops the cooking process and makes peeling significantly easier.
- Gently crack the eggshells and peel them under cool running water. Pat the eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise. Carefully scoop the cooked yolks into a small mixing bowl, placing the empty whites on a serving platter. Mash the yolks with a fork until they become fine crumbles. Add the Greek yogurt, Dijon mustard, lemon juice, and one tablespoon of the Everything Bagel Seasoning to the yolks. Stir vigorously until the mixture is completely smooth and creamy. Taste and add salt or pepper if needed, but remember the bagel seasoning already contains salt.
- Transfer the yolk mixture into a piping bag fitted with a star tip, or simply use a plastic sandwich bag with the corner snipped off. Pipe the filling generously into the hollow of each egg white. For the finishing touch, sprinkle the remaining tablespoon of Everything Bagel Seasoning over the top of each egg. Garnish with fresh chopped chives and a tiny dusting of smoked paprika for a pop of holiday color. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 25 minutes