Bring a pot of water to a rolling boil
Using a spoon gently lower each egg into the water and set a timer for 8 minutes
Make sure the heat is on high to return the water to a boil.
After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water
Once the eggs are cool, carefully peel them
Slice each egg in half lengthwise and using a small spoon, scoop the yolks out into a bowl.
Add the crème fraîche, mayonnaise, chopped chives, salt and pepper to the yolks and mash with a fork until creamy and smooth
Transfer teh yolk mixture to. piping bag and pipe some of the filling into the holes in the egg white halves.
Top with some capers, smoked salmon and bagel seasoning
Garnish with more chopped chives