Ingredients
Scale
- 12 large eggs
- 1/2 cup high-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons Everything Bagel seasoning
- Fresh chives, finely chopped (for garnish)
- Optional: Smoked paprika or hot sauce for an extra kick
Instructions
- Place the eggs in a single layer in a large saucepan and cover 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 12 minutes. While they sit, prepare a large bowl with ice and water. After 12 minutes, immediately transfer the eggs to the ice bath to stop the cooking process. Let them chill for at least 10 minutes; this makes them much easier to peel.
- Gently crack the eggshells and peel them under cool running water. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the white halves aside on a serving platter. Use a fork or a potato masher to crush the yolks into a fine crumble. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir vigorously until the mixture is completely smooth and creamy. For an ultra-smooth texture, you can pulse the filling in a small food processor.
- Transfer the yolk mixture into a piping bag fitted with a large star tip or a simple plastic storage bag with a corner cut off. Pipe the filling generously into the cavity of each egg white. Sprinkle the Everything Bagel seasoning evenly over the tops of all the eggs. Top with a sprinkle of fresh chives for a pop of color and a mild onion bite. If you are making these ahead of time, store the whites and the filling separately in the fridge and assemble them right before your party for the freshest presentation.
- Cook Time: 27 minutes