# What You’ll Need:
→ Filling
02 - 3 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - Salt and black pepper, to taste
→ Topping
08 - 1 1/2 tablespoons everything bagel seasoning
09 - Extra chopped chives, for garnish (optional)
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover the pan and let the eggs sit undisturbed for 10 minutes.
02 - Drain the hot water and immediately transfer eggs to a bowl of ice water. Chill until cool, about 5 minutes, then gently crack and peel each egg under running water to remove shells cleanly.
03 - Slice eggs lengthwise and transfer yolks to a medium mixing bowl. Arrange the egg white halves on a serving platter, keeping them chilled until filled.
04 - Mash yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon mustard, lemon juice and chopped chives. Stir or beat until the mixture is smooth and creamy; season with salt and black pepper to taste.
05 - Spoon or pipe the yolk mixture into each egg white half, distributing the filling evenly across the 12 halves.
06 - Sprinkle each filled half with everything bagel seasoning and garnish with additional chives if desired. Serve immediately or cover and refrigerate until ready to serve.
