Picture smoked salmon and all its classic counterparts on an everything bagel smeared with cream cheese. Now imagine that in the form of a deviled egg. They say good things come in small packages, and these flavor-filled bites are the proof: each deviled egg is piped with a smooth yolk, mayo, crème fraîche, and chive mixture, then finished with more chives, delicate slices of smoked salmon, capers, and of course, everything bagel seasoning.

Directions

1. Bring a pot of water to a rolling boil. Using a spoon, gently lower each egg into the water and set a timer for 8 minutes. Make sure the heat is on high and return the water to a boil.
2. After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water. Once the eggs are cool, carefully peel them.
3. Slice each egg in half lengthwise and use a small spoon to scoop the yolks out into a bowl. Add the crème fraîche, mayonnaise, chopped chives, salt, and pepper to the yolks and mash with a fork until creamy and smooth.
4. Transfer the yolk mixture to a piping bag and pipe some of the filling into the holes in the egg white halves.
5. Top each deviled egg with some capers, smoked salmon, and everything bagel seasoning. Garnish with more chopped chives and enjoy.

Farm Team Tips

Farm fresh eggs can be a little tricky to peel (but are well worth the work!). For best results, peel the eggs as soon as they are cold enough to handle.

If you have leftover deviled egg filling, don't toss it. It can be used to make an amazing egg sandwich or smeared on a toasted bagel.