Everything Bagel Devilled Egg Dip Platter

Chef Craig Flinn shares his recipe for a delicious, devilled egg dip.

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• Dip
• Garnishes

Instructions:

• Step 1

Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs). Drain water and immediately run cold water over eggs until cooled. Once cooled, peel and set aside.

• Step 2

Preheat the oven to 350°F (180°C). Cut the bagels into 1/8-in slices, creating different-sized pieces. Spread bagel pieces evenly over a sheet pan and bake for 15 to 20 minutes until golden brown and very crisp. Set aside to cool.

• Step 3

Cut the peeled eggs in half. Remove the yolks from two eggs and set the whites aside to use as a garnish later. Place all the remaining egg yolks and whites in a food processor with the mayonnaise, cream cheese, Dijon mustard, milk, lemon juice, Worcestershire, hot sauce, garlic, onion, paprika and salt. Puree on high speed for 30 seconds. Blend until you have a very smooth and creamy-looking mixture.

• Step 4

Prepare the garnishes by finely dicing the reserved egg whites and pickles. Pick small leaves from the celery and rinse them under cold water.

• Step 5

Spread the egg mixture thinly over your choice of large ceramic platter or charcuterie board. Sprinkle the top with a tablespoon of everything bagel spice mix, diced egg whites, diced pickles, and celery leaves. If desired, sprinkle a little bit of extra paprika on top. Finally, place several bagel chips into the egg mixture, standing on their edges. Serve a small bowl of extra bagel chips on the side.

Source: eggs.ca