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.
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.
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