Save to Pinterest Classic deviled eggs take on a flavorful twist with everything bagel seasoning and bright quick-pickled shallots. This recipe brings a unique spin to a beloved appetizer, perfect for gatherings or a tasty snack.
I first made these deviled eggs for a family brunch and was amazed at how quickly they disappeared from the platter. The combination of creamy filling, bold seasoning, and tangy shallots was truly a hit.
Ingredients
- Eggs: 6 large eggs
- Pickled Shallots: 1 medium shallot thinly sliced, 1/4 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar, 1/2 teaspoon kosher salt
- Filling: 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper to taste
- Garnish: 1 tablespoon everything bagel seasoning, 1 tablespoon fresh chives finely chopped
Instructions
- Cook Eggs:
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat then cover remove from heat and let stand for 10 minutes.
- Cool & Peel:
- Drain and transfer eggs to an ice bath to cool completely about 5 minutes. Peel eggs and slice in half lengthwise.
- Pickle Shallots:
- While eggs are cooking combine apple cider vinegar water sugar and salt in a small bowl. Stir to dissolve. Add sliced shallot and set aside to pickle for at least 15 minutes.
- Make Filling:
- Gently remove yolks from egg whites and place yolks in a medium bowl. Mash yolks with mayonnaise Dijon mustard white wine vinegar garlic powder and onion powder until smooth. Season with salt and pepper.
- Drain Shallots:
- Drain pickled shallots.
- Fill Eggs:
- Pipe or spoon the yolk mixture into the egg white halves. Top each with a few pickled shallot rings.
- Garnish:
- Sprinkle generously with everything bagel seasoning and garnish with chopped chives.
- Serve:
- Serve chilled.
Save to Pinterest My kids love helping sprinkle the seasoning on top and arranging the eggs on the tray before serving. It has become a playful part of our special occasion routines.
Serving Suggestions
These deviled eggs pair wonderfully with a crisp Sauvignon Blanc or sparkling wine. They are ideal for brunches, picnics, or holiday gatherings.
Make Ahead & Storage
Prepare eggs and pickled shallots up to a day ahead and assemble just before serving for best texture. Store leftovers in an airtight container and enjoy within two days.
Diet & Allergen Info
This recipe is vegetarian and gluten-free but does contain eggs and may contain sesame from the everything bagel seasoning. Check labels if you have allergies.
Save to Pinterest Enjoy these deviled eggs at your next gathering for a flavorful appetizer everyone will remember.
Common Recipe Questions
- → How do I hard-boil eggs perfectly?
Cover eggs with cold water about an inch above and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Cool in an ice bath for easy peeling.
- → What is everything bagel seasoning?
It’s a blend typically made of sesame seeds, poppy seeds, dried garlic, onion flakes, and salt, adding a savory crunch and depth of flavor.
- → How long should shallots be pickled?
Quick-pickling shallots takes at least 15 minutes to soften and develop tangy flavor, enhancing the dish’s brightness.
- → Can I prepare this dish ahead of time?
Yes, the deviled eggs can be assembled a few hours ahead and kept chilled to allow flavors to meld well before serving.
- → What substitutes work for pickled shallots?
Pickled red onions can be used as an alternative, providing similar acidity and crunchiness.