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These delicious deviled eggs get a savory boost from fresh scallions mixed into the creamy mustard filling, plus a sprinkle of everything bagel seasoning (which combines poppy seeds, sesame seeds, dried garlic and onion, and salt).
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Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash, dry, and thinly slice the scallions, separating the white bottoms and the hollow green tops.
Carefully add the eggs to the pot of boiling water and cook 10 to 12 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board.
Halve the cooked eggs lengthwise. Carefully remove the cooked yolks, keeping the whites intact. In a bowl, combine the cooked egg yolks, sliced white bottoms of the scallions, sour cream, mustard, and mayonnaise. Season with salt and pepper. Using a fork, mash until thoroughly combined.
Using a spoon, scoop the filling into the hollow center of the egg whites. Serve the deviled eggs garnished with the everything bagel seasoning and sliced green tops of scallions. Enjoy!
Tips from Home Chefs