Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- Salt and black pepper, to taste
- 2 tablespoons everything bagel seasoning, divided
- Fresh chives or parsley for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover the pan, and let sit for 10-12 minutes. Meanwhile, prepare a bowl of ice water.
- Transfer the eggs to the ice bath and let them cool for at least 5 minutes. This makes peeling so much easier.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Add the mayonnaise, Dijon mustard, vinegar, a pinch of salt, pepper, and 1 tablespoon of everything bagel seasoning to the yolks. Mash with a fork until smooth and creamy.
- Taste and adjust seasoning if needed. The filling should be tangy and well-seasoned since the egg whites are pretty mild.
- Spoon or pipe the yolk mixture back into the egg white halves. I like using a zip-top bag with the corner snipped off for easy piping.
- Sprinkle the remaining tablespoon of everything bagel seasoning generously over the filled eggs. Don’t be shy with it—that’s where all the flavor is.
- Garnish with fresh herbs if you’re feeling fancy, then refrigerate until ready to serve. These are best served cold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
