Ingredients
Scale
- 6 large eggs
- 1/2 cup cream cheese
- 1 tablespoon everything bagel seasoning
- 1/4 cup basil pesto
- 6 cherry tomatoes, sliced
- 1/4 cup harissa
- 1/2 cup labneh
- 1/4 cup salsa
- 1/4 cup crumbled cotija cheese
- 1/4 cup pickled red onions
- 2 tablespoons grainy Dijon mustard
- Dill or black pepper for garnish
Instructions
- Boil the eggs for 9-10 minutes for fully cooked yolks, or 7-8 minutes for jammy centers.
- Immediately transfer boiled eggs to an ice bath for 5-10 minutes.
- Halve the eggs and set them on a serving board, or keep them whole and slice the tops off.
- For the first topping, spread cream cheese on halved eggs and sprinkle with everything bagel seasoning.
- For the second topping, spoon pesto on each egg and top with a slice of cherry tomato, finishing with sea salt.
- For the third topping, swirl harissa over labneh and place a spoonful on each egg, garnishing with cilantro.
- For the fourth topping, add salsa on each egg and sprinkle with cotija cheese, finishing with a squeeze of lime.
- For the fifth topping, place pickled red onion on each egg and drizzle with Dijon mustard, garnishing with dill or black pepper.
- Serve the egg flights with mini spoons or forks and drink pairings for the best experience.
Notes
Mix and match toppings for variety. Use texture dividers like crackers or fresh herbs for a decorative presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Fusion
- Diet: Low Carb, Keto
Nutrition
- Serving Size: 2 halves per serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
Keywords: boiled eggs, appetizers, low carb snacks, brunch ideas, healthy snacks