Devilled Eggs

Devilled Eggs
Serving: 8
Prep Time: 15 mins
Cooking Time: 15mins


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.

Everthing Bagel Seasoning

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. 



  • eggs
  • 1 tablespoon Everything Bagel Seasoning (recipe in Method)
  • 1/3 cup mayonnaise
  • 2 1/2 teaspoons Dijon mustard
  • pinch pepper
  • quarter mini cucumber , thinly sliced

Where to Find Ingredients

Farmers' Choice

Kipfers Heritage Farms

Kellson's Maple Mustard

Burke Brothers Farm

Kimmy's Fruits and Vegetables

Thames River Melons

Saltarski Farms