Ingredients
Scale
- 12 large eggs
- 4 oz cream cheese, softened to room temperature
- 2 tablespoons Greek yogurt (plain, full-fat)
- 1 teaspoon Dijon mustard
- 2 tablespoons Everything Bagel seasoning (plus extra for garnish)
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon smoked paprika (optional for dusting)
- Salt and black pepper to taste
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 12 minutes. Prepare an ice bath while you wait. After the timer goes off, immediately transfer the eggs to the ice bath for at least 5 minutes. This stops the cooking process and makes peeling much easier. Gently crack the shells and peel the eggs under cold running water.
- Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the egg white halves aside on a serving platter. To the yolks, add the softened cream cheese, Greek yogurt, and Dijon mustard. Use a fork or a hand mixer to mash and blend the ingredients until the mixture is completely smooth and creamy. Stir in 1.5 tablespoons of the Everything Bagel seasoning and the chopped chives. Taste and add salt or pepper if needed, though the seasoning blend usually contains enough salt.
- Transfer the yolk mixture into a piping bag fitted with a large 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 half. For a rustic look, you can also use a small spoon to dollop the filling. Sprinkle the remaining Everything Bagel seasoning over the top of each egg. For a pop of color, add an extra pinch of chives or a tiny dusting of smoked paprika. Serve immediately or refrigerate until the party starts.
- Cook Time: 27 minutes