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Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins. Transfer to a bowl of cold water to cool, then carefully peel off the shells. If you like, you can separate the yolks from the whites at this point: slice a knife down the side of each white and gently pop the yolk out.
Add the eggs to a large bowl with the cream cheese and mayonnaise. Squeeze in the lemon juice. Roughly chop the dill and chives and add those in too. Season with salt and black pepper, then, using a pizza cutter, smash everything together until nicely mashed and mixed.
Tear or slice the smoked salmon into pieces and fold it through the smash and sprinkle in the everything bagel seasoning.
To serve, slice a bagel in half for each person and pile a generous dollop of the smash onto the bottom half, then sandwich with the top and serve. If you're prepping ahead transfer to airtight containers and store in the fridge for up to 2 days.