Bagel and Lox Deviled Eggs

Bagel and Lox Deviled Eggs

For a fun, festive twist, include Bagel and Lox Deviled Eggs in your next brunch spread. A filling of cream cheese and a topping of lox and breadcrumbs make these creamy, crunchy and totally addictive.

Yield: 10 deviled eggs

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5 Large Eggs
2 Tbsp Cream Cheese
2 tsp Yellow Mustard
Salt and Pepper, to taste


1 oz Lox (Smoked Salmon), thinly sliced
1 Tbsp chopped Chives
2 Tbsp Panko Breadcrumbs


  1. Place eggs in a saucepan. Fill with water to cover eggs by about 2 inches
  2. Place over high heat. When water begins to boil, remove pan from heat. Cover and let stand for 10 minutes.
  3. Transfer eggs to a strainer and run under tap water until cool enough to handle.
  4. Peel eggs and slice in half. Gently separate yolks from eggs, taking care not to break the whites.
  5. Transfer yolks to a mixing bowl and mash with a fork until crumbled. Add cream cheese and mustard and continue to mash until smooth (add a bit more cream cheese if needed to bring it all together). Season with salt and pepper.
  6. Spoon yolk mixture into egg whites (you can also place the yolk mixture into a plastic bag, clip the end off, and squeeze it into the whites).
  7. Top each egg with a slice of lox. Sprinkle each egg with a few chives and a pinch of breadcrumbs.
  8. Refrigerate until ready to serve.

Check out our classic version of deviled eggs or see four new and inventive takes on this classic appetizer here.