Deviled eggs are such a classic, beloved nosh and this recipe stays pretty true to tradition with one notable twist: everything seasoning. Whether you use a store bought seasoning mix or make your own, the combination of poppy seeds, sesame seeds, onion and salt brings a new depth of flavor and a satisfying popping crunch to the snack. My everything mix has a secret ingredient — celery seed — which gives the mix a special something that will have everyone asking you for the recipe. These deviled eggs improve with a little time in the fridge, so the flavor of the onion has a chance to blossom in the yolk mixture.
Everything Deviled Eggs
The perfect party food.
- Total Time: 15 minutes
- Yield: 1 dozen
Ingredients
For the everything seasoning:
- 2 Tbsp poppy seeds
- 2 Tbsp dried, minced onions
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp black sesame seeds
- 1 tsp sea salt
- ½ tsp celery seed
For the eggs:
- 6 prepared hard-boiled eggs, peeled and cut in half
- ½ cup mayonnaise
- 1 Tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1–2 tsp apple cider vinegar
- 1 Tbsp everything seasoning (homemade or store-bought is fine), plus more for garnish
Instructions
- To make the everything bagel spice: Combine all ingredients and store in an airtight container.
- To assemble the eggs: Place egg yolks in a mixing bowl, and set aside whites on a plate.
- Combine the egg yolks, mayonnaise, horseradish, mustard and 1 tsp vinegar until thoroughly mixed and consistency is creamy and even. Taste and adjust seasoning to your liking. If the yolk mixture is too thick, add another tsp vinegar.
- Mix in everything seasoning and stir to combine.
- Using a plastic piping bag, pipe the yolk mixture on top of the egg white halves. (You can also gently spoon egg yolk mixture on top if you don’t have a piping bag.)
- Garnish with a few sprinkles of everything seasoning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: American
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deviled eggs!!! My mom used to make em,I forgot them entirely!!really good!! Do you mind if I( use plain yogurt instead of mayonaise?just cuz that’s what I have in the house–yes,I use kosher salt now,it tastes better.–I should add,I used to have a cook book,paperback, called “DELI”;which I can’t find any where.I lent it to my sister’s partner,she never returned it.-It told how to MAKE EVERYTHING sold in a deli!!It was wonderful!!If you do have delicatessen recipes,I’d be grateful.THANK YOU, SHALOM:
Love your recipes
Thank you so much