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Best Bacon Everything Bagel Deviled Eggs Recipe

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Creamy deviled eggs topped with crispy bacon and crunchy everything bagel crumbs. A crowd-pleasing appetizer that’s quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 12 large eggs (room temperature works best for peeling)
  • 8 slices thick-cut bacon (I prefer Wright Brand or your local butcher’s)
  • 1/3 cup cream cheese, softened (Philadelphia is my go-to)
  • 1/4 cup mayonnaise (Duke’s or Hellmann’s—don’t use Miracle Whip)
  • 1 tablespoon Dijon mustard (Grey Poupon adds nice depth)
  • 1 teaspoon white vinegar (adds brightness)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 everything bagel (day-old works perfectly)
  • 2 tablespoons everything bagel seasoning (Trader Joe’s or homemade)
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Boil the eggs: Place your 12 eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover the pot, remove from heat, and let sit for exactly 12 minutes. While they’re sitting, prepare an ice bath in a large bowl.
  2. Cool and peel: Transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 5 minutes—this stops the cooking and makes peeling easier. Gently tap each egg on the counter, then roll it between your palms to crack the shell all over. Peel under running cold water.
  3. Cook the bacon: While the eggs are cooling, preheat your oven to 400°F. Line a baking sheet with foil, arrange your bacon strips in a single layer, and bake for 12-15 minutes until crispy. Drain on paper towels, then crumble into small pieces. Pro tip: Save a few larger pieces for garnish.
  4. Toast the bagel: Cut your everything bagel into small cubes (about 1/4 inch). Spread them on a separate baking sheet and toast at 350°F for 5-7 minutes until golden and crunchy. Let them cool, then crush into coarse crumbs.
  5. Prepare the filling: Slice each egg in half lengthwise. Pop the yolks into a medium bowl. Arrange the whites on your serving platter. Mash the yolks with a fork until they’re crumbly, then add the softened cream cheese, mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.
  6. Assemble: Transfer the filling to a piping bag (or zip-top bag with a corner snipped). Pipe the filling into each egg white half, dividing it evenly. You’ll have about 24 filled halves.
  7. Top and serve: Sprinkle each deviled egg with the toasted bagel crumbs, then add a pinch of everything bagel seasoning. Top with crumbled bacon and a sprinkle of fresh chives. Serve immediately or refrigerate until ready.

Notes

For perfect hard-boiled eggs, use eggs that are at least a week old. The filling can be made up to 2 days in advance; store in a piping bag in the fridge. Assemble and add toppings just before serving for best texture. If making ahead, store bagel crumbs separately to keep them crunchy.

Nutrition

Keywords: deviled eggs, bacon, everything bagel, appetizer, party food, brunch, game day, Easter

Find it online: https://cookluma.com/best-bacon-everything-bagel-deviled-eggs-recipe/