Devilled Eggs Devilled Eggs

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Sprinkled with our Everything Bagel Seasoning, these aren’t your average devilled eggs.

  • Prep time 15 minutes
  • Total time 30 minutes



Arrange eggs in single layer in large saucepan; pour in enough cold water to cover by at least 1 inch. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 12 minutes. Drain; chill in ice water, about 5 minutes. 

Peel off shells. Cut eggs in half length­wise; scoop egg yolks into bowl. Dip 1 end of egg whites into Everything Bagel Seasoning. Using fork, mash together egg yolks, mayonnaise, mustard and pepper until smooth. Spoon into pastry bag fitted with plain 1/2-inch tip; pipe into egg whites. (Alternatively, spoon filling into egg whites.) Top with cucumber. 

Test Kitchen Tip: For a luxurious presentation, top with dill and caviar or roe instead of cucumber. Or top with a sprinkle of smoked paprika and sliced cornichon.

CHANGE IT UP: Miso Devilled Eggs
Substitute 1 tsp red miso paste for the mustard, and pickled ginger and green onion for the cucumber.

Makes 16 pieces



MAKES: about 1/2 cup
HANDS-ON TIME: 5 minutes
TOTAL TIME: 5 minutes

Place 2 tbsp toasted white sesame seeds, 4 tsp each dried onion flakes and poppy­seeds, 1 tbsp dried garlic flakes and 2 tsp each toasted black sesame seeds and kosher salt in 1/2- or 1-cup canning jar. Cover with lid and shake. 

PER 1 TSP: about 9 cal, trace pro, 1 g total fat (0 g sat. fat), 1 g carb (trace dietary fibre, 0 g sugar), 0 mg chol, 190 mg sodium, 15 mg potassium. % RDI: 1% calcium, 1% iron, 6% folate.


Nutritional facts PER PIECE: about

  • Fibre 0 g
  • Sodium 109 mg
  • Sugars 0 g
  • Protein 3 g
  • Calories 68
  • Total fat 6 g
  • Potassium 35 mg
  • Cholesterol 93 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 3
  • Folate 8
  • Calcium 1
  • Vitamin A 4
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Appetizers & Snacks

Devilled Eggs