Recipe: Breakfast Deviled Eggs

updated Jun 8, 2019
Breakfast Deviled Eggs
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(Image credit: Faith Durand)

To those of us who love deviled eggs (and we are legion), there is really no occasion that could not be made better by a platter of eggs stuffed with their own whipped yolks. Maybe that’s Easter lunch, their most native habitat, or a work party where everyone — even the most keto-devout! — can fall upon that plate of little morsels.

But what about breakfast? Do deviled eggs belong at breakfast? Oh yes. And I have the recipe to prove it.

Breakfast parties need appetizers too, and why not a deviled egg? But what makes a deviled egg breakfast and not, say, lunch?

Well, first of all, they are mild and creamy; nothing here will smack you with spice or heat in your delicate morning state. They instead are stuffed with yolks whipped with cream cheese — creamy and rich, hinting of your favorite bagel. And the bagel inspiration continues, with a generous dust of everything bagel spice — salty, sesame, onion-y goodness.

And that’s it! These don’t need anything more. Sure, you could add crumbled cooked bacon for a true BEC experience, but I don’t prefer that extra gilding. I tested these with mustard and other seasonings, and in the end the purity of cream cheese, egg yolks, and a little salt and pepper made the most satisfying bite.

(Image credit: Leela Cyd)

On their own for brunch — or as a make-ahead, filling bite of fat and protein as you run out the door — these eggs are really everything one wants for breakfast.

And that goes double for those who think deviled eggs are heaven itself.

2 Pro Tips for Breakfast Deviled Eggs

The everything bagel salt is completely essential to these deviled eggs. It’s easy to find now; Trader Joe’s is my favorite place to pick it up, but you can also buy it on Amazon or make it yourself.

Also, deviled eggs look so pretty when you pipe the filling in (bonus: It’s faster and less messy). I love these piping bags with attached tips for one-off filling jobs like this one. Technically they are disposable, but I wash and reuse (they’re very sturdy). Incredibly convenient.

Breakfast Deviled Eggs

Breakfast deviled eggs are simply heaven.

Prep time 10 minutes to 15 minutes

Cook time 10 minutes to 20 minutes

Makes 24 deviled eggs

Serves 4 to 6

Nutritional Info

Ingredients

  • 12

    large eggs

  • 8 ounces

    full-fat cream cheese, softened at room temperature for 1 hour or more

  • 1/2 teaspoon

    kosher salt

  • 1 grind

    black pepper

  • 2 tablespoons

    everything bagel seasoning

Instructions

  1. Hard-boil the dozen eggs by your preferred method. (The most basic is to cover with cold water, bring to a boil, then remove from the heat and let stand for 8 to 10 minutes.) Drain and cool the eggs in an ice bath. Peel them.

  2. Slice the eggs in half lengthwise and use a small spoon to pop out the yolks and place in a bowl.

  3. Cut the cream cheese into rough pieces and add to the yolks. Use a hand beater or stick blender to blend, starting on low speed and then on high speed, until fluffy and whipped. Beat in the salt and pepper. Taste. Adjust seasonings if desired.

  4. Use a spoon or a piping bag to fill the egg whites with the yolk mixture. (It will be stiff; if necessary microwave in very short bursts of 2 to 3 seconds to soften it even more.)

  5. Sprinkle the tops of the filled eggs generously with the everything bagel seasoning. Serve within two hours.

Recipe Notes

Make-Ahead Instructions: You can make the eggs ahead and refrigerate them at nearly any step in the process, but my favorite way to make them ahead is to put the yolk mixture in a piping bag and refrigerate that separately from the egg whites. When ready to serve, fill and top the eggs with the salt.

Seasonings: I tested these with and without more traditional seasonings for deviled eggs like dry mustard and crumbled bacon. I prefer the simple, luxurious taste of the cream cheese and yolks, no adornment needed. But feel free to add mustard, chives, or other seasonings if you want to punch them up to your taste.