Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.
Scoop out the yolks and mash according to the recipe, then spoon into the egg whites.
Mash the yolks with cream cheese, mayonnaise, Dijon mustard and scallions. Stir in chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites; top with broken bagel chips and more smoked salmon.
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