Everything Bagel Deviled Eggs
Deviled eggs with cold-smoked salmon, capers, and everything bagel seasoning.
Ingredients
- 12 large eggs
- 2 tbsp salt
- 1 tbsp apple cider vinegar
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 4 oz lox
- 2 tbsp capers drained
- salt and white pepper to taste
- 1 tbsp everything bagel seasoning
Instructions
- Place the eggs in a large pot and add cold water until it covers the eggs by 1-2 inches. Add the salt and vinegar and place the pot over high heat until it just reaches a rolling boil. Turn the heat off, put a lid on the pot, and set a timer for 12 minutes.
- Fill a large mixing bowl at least halfway with ice. When there is about a minute left on the timer, add cold water until the bowl is 2/3 of the way full of water.
- When the timer goes off, remove the eggs from the water with a slotted spoon or wok skimmer and place them gently into the ice bath. Leave the eggs in the bath for 10 minutes.
- Remove the eggs from the bath and peel them, then rinse them in cold water to remove any remaining flecks of eggshell. Place the eggs on a large cutting board. Clean out the bowl that you used for the ice bath and dry out the inside thoroughly with paper towels.
- Slice the eggs lengthwise and carefully pop the yolks out into the mixing bowl, reserving the whites. Add the mayonnaise and mustard to the yolks and mash them with a potato masher until it creates a chunky paste.
- Chop the smoked salmon and add it to the yolks, using the potato masher to disperse the salmon. Add the capers and stir the mixture with a spoon, Add white pepper, as well as salt if necessary.
- Fill each egg white with scant tablespoonfuls of the yolk mixture. Sprinkle the everything bagel seasoning evenly over the top of each deviled egg. Refrigerate until serving.
- Macros per serving (2 egg halves): 116 calories, 0 grams net carbs, 8 grams protein, 9 grams fat.