# What You'll Need:
→ Filling
02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - Salt and freshly ground black pepper, to taste
→ Topping
08 - 1½ tablespoons everything bagel seasoning
09 - Extra chopped chives (optional)
# Directions:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 2.5 cm (1 inch). Bring water to a rolling boil over medium-high heat.
02 - Once boiling, remove the pan from heat, cover with a lid and let the eggs sit undisturbed for 10 minutes to reach hard-boiled doneness.
03 - Drain the hot water and transfer eggs to a bowl of ice water. Cool for about 5 minutes, then tap and peel each egg gently to preserve the whites.
04 - Slice each egg lengthwise and transfer yolks to a medium mixing bowl. Arrange the egg white halves on a serving platter with the cut side up.
05 - Mash the yolks with a fork until crumbly. Add the cream cheese, mayonnaise, Dijon, lemon juice and chopped chives. Combine until smooth and creamy, then season with salt and pepper to taste.
06 - Spoon or pipe the yolk mixture into the cavity of each egg white half, creating a neat mound in the centre of each half.
07 - Sprinkle everything bagel seasoning evenly over the filled halves and garnish with extra chopped chives if desired.
08 - Serve immediately at cool room temperature or cover and refrigerate until ready to serve; chill will firm the filling slightly.
