# What You’ll Need:
→ Pickled Shallots
02 - 1 medium shallot, thinly sliced
03 - 1/4 cup apple cider vinegar
04 - 1/4 cup water
05 - 1 teaspoon sugar
06 - 1/2 teaspoon kosher salt
→ Filling
07 - 3 tablespoons mayonnaise
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon white wine vinegar
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 1 tablespoon everything bagel seasoning
14 - 1 tablespoon fresh chives, finely chopped
# Step-by-Step Guide:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes.
02 - Drain and transfer eggs to an ice bath to cool completely, about 5 minutes. Peel eggs and slice in half lengthwise.
03 - Combine apple cider vinegar, water, sugar, and salt in a small bowl. Stir to dissolve. Add sliced shallot and set aside to pickle for at least 15 minutes.
04 - Gently remove yolks from egg whites and place yolks in a medium bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, and onion powder until smooth. Season with salt and pepper.
05 - Drain the pickled shallots before use.
06 - Pipe or spoon the yolk mixture into the egg white halves. Top each with a few pickled shallot rings.
07 - Sprinkle everything bagel seasoning generously and garnish with chopped chives.
08 - Refrigerate and serve chilled.
