Everything Bagel Deviled Eggs
Prep Time: 10 minutes (plus cooling time) | Cook Time: 12 minutes | Total Time: 22 minutes (plus cooling time) | Servings: 6
Ingredients:
- 6 Goldhen Cage Free Large Eggs
- 1 tablespoon Burman's Mayonnaise
- 1 tablespoon Friendly Farms Traditional Plain Whole Milk Greek Yogurt
- 1/2 teaspoon Tuscan Garden White Vinegar
- 1 teaspoon Burman's Spicy Brown Deli Mustard
- 1 tablespoon Stonemill Everything Bagel Seasoning, plus additional for garnish
- ground Stonemill Sea Salt Grinder, to taste
- ground Stonemill Peppercorn Grinder, to taste
- 1 green onion, sliced on a bias for garnish
- chopped fresh dill, for garnish
Directions:
- Place eggs in a small pot and cover with cold water. Bring to a boil for 12 minutes. Remove from heat and run cold water over eggs until cooled.
- Peel eggs. Using a small spoon, remove yolks and place in a medium bowl. Reserve egg whites on a plate.
- To the medium bowl with the egg yolks, add mayonnaise, Greek yogurt, vinegar, mustard and 1 tablespoon everything bagel seasoning. Using a whisk, whip until smooth. Season to taste with salt and pepper.
- Using the same spoon, scoop mixture into eggs, making sure they are evenly filled. Garnish with everything bagel seasoning, sliced green onions and fresh dill.
Tip: To dress these eggs up even more, sprinkle chopped crispy bacon on top! For fun pink eggs, in a small pot, mix 1 cup apple cider vinegar, 1 Tbsp. sugar, 2 tsp salt, and one red beet, peeled and halved. Bring to a boil, then pour into a large bowl and add eggs. Refrigerate at least 3 hours and up to overnight.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
