# What You 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 - 1 1/2 tablespoons everything bagel seasoning
09 - Extra chopped chives, for garnish (optional)
# Steps:
01 - Place eggs in a medium saucepan and cover with cold water by about 1 inch. Set over medium-high heat and bring to a rolling boil.
02 - Once boiling, remove the pan from the heat, cover tightly, and let the eggs sit undisturbed for 10 minutes to finish cooking through with residual heat.
03 - Drain the hot water and transfer the eggs to a bowl of ice water. Cool for about 5 minutes, then gently crack and peel the shells.
04 - Trim any ragged edges and slice each egg lengthwise. Transfer yolks to a mixing bowl and arrange the whites on a serving platter.
05 - Mash the yolks with a fork, then add the cream cheese, mayonnaise, Dijon, lemon juice and chopped chives. Stir until smooth and season with salt and pepper to taste.
06 - Spoon or pipe the yolk mixture into the egg white cavities, creating a neat mound in each half.
07 - Sprinkle everything bagel seasoning over each filled half and garnish with additional chives if desired. Serve immediately or refrigerate until needed.
