Bruegger's Bagels Recipes

Cucumber Dill Cream Cheese Deviled Eggs

Recipes | Cucumber Dill Cream Cheese Deviled Eggs | Bruegger's Bagels


  • 2 oz Bruegger's Bagels Cucumber Dill cream cheese*, softened
  • 12 hardboiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tsp granulated sugar
  • 1 tsp cider vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp dried dill
  • Paprika and sliced olives, for garnish


  1. Cut the eggs in half and remove the yolks.
  2. Beat the cream cheese and mayonnaise together with a firm whip until fluffy.
  3. Add in the egg yolks, mustard, sugar, vinegar, salt, and dill and beat until smooth and creamy, adding more mayonnaise if necessary to obtain the desired consistency.
  4. Test for seasoning at this point and add more if needed.
  5. Spoon or pipe the filling back into the egg whites and sprinkle with paprika and sliced olives, if desired. Keep refrigerated until ready to serve.

Recipe by Grace of A Southern Grace blog.

*Cream cheese flavor available only for a limited time.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.

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