# 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)
# Directions:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat; once boiling, remove from heat, cover, and let stand for 10 minutes to achieve firm yolks.
02 - Drain the hot water, transfer eggs to a bowl of ice water, and let cool for about 5 minutes. Tap and peel shells carefully to preserve whites.
03 - Slice each egg lengthwise. Gently remove yolks and place them in a medium mixing bowl; arrange the whites on a platter for filling.
04 - Mash yolks with a fork until crumbly. Add softened cream cheese, mayonnaise, Dijon mustard, lemon juice and chopped chives. Stir or whisk until smooth and creamy, then season with salt and pepper to taste.
05 - Transfer the yolk mixture to a piping bag fitted with a plain or star tip, or use a spoon. Pipe or spoon the filling into each egg white half, creating an even mound.
06 - Sprinkle everything bagel seasoning evenly over the filled halves and garnish with additional chives if desired.
07 - Serve immediately at room temperature or cover and refrigerate for up to 24 hours. If chilled, allow to sit at room temperature 10 minutes before serving for best texture.
