- 12 large eggs
- 8 ounces full-fat cream cheese, softened at room temperature for 1 hour or more
- 1/2 teaspoon kosher salt
- 1 grind black pepper
- 2 tablespoons everything bagel seasoning
Hard-boil the dozen eggs by your preferred method. (The most basic is to cover with cold water, bring to a boil, then remove from the heat and let stand for 8 to 10 minutes.) Drain and cool the eggs in an ice bath. Peel them.
Slice the eggs in half lengthwise and use a small spoon to pop out the yolks and place in a bowl.
Cut the cream cheese into rough pieces and add to the yolks. Use a hand beater or stick blender to blend, starting on low speed and then on high speed, until fluffy and whipped. Beat in the salt and pepper. Taste. Adjust seasonings if desired.
Use a spoon or a piping bag to fill the egg whites with the yolk mixture. (It will be stiff; if necessary microwave in very short bursts of 2 to 3 seconds to soften it even more.)
Sprinkle the tops of the filled eggs generously with the everything bagel seasoning. Serve within two hours.