Breakfast Deviled Eggs
Ingredients
- 12 large eggs
- 8-ounces full-fat cream cheese, softened at room temperature for 1 hour or more
- ½ tsp. kosher salt
- 1 grind black pepper
- 2 tbsp. everything bagel seasoning
Instructions
- Hard-boil the dozen eggs using your preferred method; the most basic is to cover with cold water; bring to a boil; remove from the heat; let stand, covered, for 8 to 10 minutes.
- Drain and cool the eggs in an ice bath and peel.
- Slice the eggs in half lengthwise; use a small spoon to pop out the yolks and place in a bowl.
- Cut the cream cheese into rough pieces and add to the yolks.
- Use a hand beater or stick blender to blend, starting on low speed and then on high speed, until fluffy and whipped.
- Beat in the salt and pepper; taste to adjust seasonings, if desired.
- Use a spoon or a piping bag to fill the egg whites with the yolk mixture; it will be stiff; if necessary, microwave in very short bursts of 2 to 3 seconds to soften even more.
- Sprinkle the tops of the filled eggs generously with the everything bagel seasoning.
Notes
You can make the eggs ahead and refrigerate at nearly any step in the process.
My favorite way to make them ahead is to put the yolk mixture in a piping bag and refrigerate that separately from the egg whites.
When ready to serve, fill and top the eggs with the seasoning.