Description

A creamy, tangy take on classic deviled eggs with an umami miso-mustard twist, crunchy bacon and everything bagel topping. Perfect for parties, brunch, and holidays.

Ingredients

12 large eggs

1/3 cup mayonnaise

1/3 cup plain Greek yogurt

2 teaspoons Dijon mustard

1 teaspoon yellow mustard

2 teaspoons dill pickle brine (or apple cider vinegar)

1 teaspoon white miso paste (optional, the twist)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika, plus more for garnish

1/8 teaspoon cayenne pepper (optional)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons finely chopped chives

1 tablespoon finely chopped fresh dill or parsley

4 slices bacon, cooked crisp and crumbled (or crispy prosciutto)

1 tablespoon everything bagel seasoning (for topping)

Thin jalapeño rings or pickled jalapeños, optional

Extra-virgin olive oil or chili crisp, optional drizzle

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Instructions

1. Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil, cover, remove from heat, and rest 12 minutes. Transfer eggs to an ice bath for 10 minutes.

2. Peel eggs under running water. Slice lengthwise and pop yolks into a bowl. Arrange whites on a platter.

3. Mash yolks with mayo, Greek yogurt, Dijon, yellow mustard, pickle brine, and miso (if using) until very smooth. Mix in garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Fold in chives and dill. Adjust salt.

4. Spoon filling into a piping bag with a star tip (or zip-top bag with a snipped corner). Pipe a generous swirl into each egg white.

5. Top with crispy bacon, everything bagel seasoning, extra paprika, and jalapeño rings if desired. Drizzle a touch of olive oil or chili crisp.

6. Refrigerate 20–30 minutes to set flavors. Serve cold within 24 hours for best texture.

Notes

Peel tip: Gently crack eggs and peel under cool running water.

Make-ahead: Store whites and filling separately up to 1 day; pipe and garnish just before serving.

Vegetarian: Skip bacon and use crispy shallots or toasted panko tossed with smoked paprika.