Place trivet in the bottom of the pot. Add eggs and one cup of water. Twist lid shut until it beeps and make sure vent is in the “sealed” position.
Press “manual” or “pressure cook” button and set timer for 7 minutes (high pressure). Once time expires, let pressure come down naturally for 5 minutes. If the float valve still hasn’t dropped, manually release it.
Transfer eggs to an ice bath for 5 minutes or until cool and easy to handle.
Peel and slice each egg in half.
Make the filling:
Remove each of the egg yolks into a medium bowl (I found the easiest way is to use a small spoon to kind of pop them out from the sides).
Add cream cheese and mash well. Lightly season with salt and pepper if desired (but keep in mind the everything bagel seasoning has salt in it).
Assemble the Eggs:
Divide the filling evenly between each egg, scooping it back into the yolks. I found about 1 tsp each.
Top each with everything bagel seasoning and (optionally) chives.
The Everything Bagel seasoning was made popular by Trader Joe’s, but I’m happy to report that I now see it in other grocery stores too. I used one from Whole Foods for these, but check the seasoning aisle in your local stores to see if they have it. If not you can also order online (affiliate) or you can make your own!
Serving Size:2 halves
Keywords: everything bagel, brunch, party food, appetizers, 30 minutes or less
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