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Do you love all things breakfast-related? If so, have I got the deviled eggs of your dreams.
Imagine egg salad became friends with avocado toast, and then everything bagel spice came to join the party. These deviled eggs get richness, velvety texture and vivid color from ripe avocado, and the sprinkling of nutty, toasty everything bagel spice on top adds just the right amount of crunch and savory flavor. They really don't take much more effort than your standard deviled eggs, and you might like them so much that they become your go-to recipe.
1. The mini food processor is the way to go to really turn the egg yolks, avocado (make sure it's ripe!), mayonnaise and other ingredients into a super creamy, velvety filling. If you don't have one, just mash everything together; the deviled eggs will still be delicious.
2. The piece de resistance of these deviled eggs is the everything bagel spice that crowns the top. This popular spice blend is pretty easy to find now; I like the version at Trader Joe's. You can also make your own if you want to control the salt or other spices and seeds in the blend.
3. If you have a pressure cooker or Instant Pot, use it for deviled eggs! The steam pressure makes boiled eggs that practically fall out of their shells, eliminating the frustration and waste of dented egg whites that you might not deem pretty enough to serve.
Makes 12 pieces
6 large eggs, hard-boiled and peeled
1/2 medium avocado, diced
1 medium scallion, finely chopped
1 tablespoon mayonnaise
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt, plus more as needed
1 teaspoon everything bagel spice blend
Halve the eggs lengthwise.
Make the filling in a mini food processor for the smoothest texture, or mash with a fork or potato masher by hand in a medium bowl. Mix or mash the yolks, avocado, scallion, mayonnaise, lemon juice and salt together until the desired texture. Taste and season with more salt as needed.
Scoop or pipe with a decorative tip back into the egg white halves. Sprinkle with the everything bagel spice blend, and serve.
Recipe notes: The eggs can be hard-boiled and peeled up to one day in advance and stored in the refrigerator. You can also make the filling up to one day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve. Leftover deviled eggs can be kept refrigerated for up to five days, but they might not look as pretty.
This article is written by Christine Gallary from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.