Ingredients
Scale
- 6 large eggs (preferably a few days old for easier peeling)
- 1/4 cup plain Greek yogurt (full fat recommended for creaminess)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon Everything Bagel seasoning (plus extra for garnish)
- 1 tablespoon fresh chives, finely chopped
- A pinch of salt and black pepper to taste
- Optional: Sliced radishes or microgreens for garnish
Instructions
- Place your eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring there is at least an inch of water above the eggs. Bring the water to a 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. This “no-fail” method prevents the dreaded green ring around the yolk.
- While the eggs sit, prepare a large bowl filled with ice and cold water. Once the timer goes off, immediately transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 5 minutes. This stops the cooking process and shocks the membrane, making the shells slip right off. Once cooled, gently crack the shells and peel them under cool running water.
- Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them into a small mixing bowl. Arrange the empty whites on a serving platter or in a storage container. Mash the yolks with a fork until they are fine and crumbly. Stir in the Greek yogurt, Dijon mustard, and lemon juice. Mix until the filling is silky and smooth. Season with salt and pepper, but go light on the salt since the bagel seasoning is already salty.
- For a professional look, spoon the yolk mixture into a piping bag or a plastic zip-top bag with the corner cut off. Pipe the filling generously into the center of each egg white. Sprinkle a heavy dose of Everything Bagel seasoning over the top of each egg. Garnish with fresh chives. If you are making these ahead of time, store the whites and filling separately in airtight containers and assemble just before serving to keep the seasoning crunchy.
- Cook Time: 25 minutes