# 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 - 1 1/2 tablespoons everything bagel seasoning
09 - Extra chopped chives, for garnish (optional)
# How To Make:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a rolling boil over medium-high heat.
02 - Once boiling, remove the pan from the heat, cover with a lid and let the eggs sit in the hot water for 10 minutes to reach hard-cooked doneness.
03 - Drain the hot water and transfer eggs to a bowl of ice water. Chill until cool, about 5 minutes, then gently crack and peel the shells.
04 - Cut each egg lengthwise and carefully remove yolks to a medium mixing bowl. Arrange the whites on a serving platter, keeping cavities intact.
05 - Mash the yolks with a fork until crumbly. Add softened cream cheese, mayonnaise, Dijon, lemon juice and chopped chives, then blend until smooth and creamy. Season with salt and pepper to taste.
06 - Spoon or pipe the yolk mixture into the egg white halves, dividing evenly so each half is neatly filled.
07 - Sprinkle everything bagel seasoning over each filled half and garnish with extra chives if desired. Serve immediately or chill until ready to serve.
