Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.

Prepare the Egg Salad: Peel the cooled eggs and chop them into small pieces. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and salt and pepper to taste.

Prepare the Cucumber Boats: Slice the English cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating a hollow space for the egg salad.

Assemble the Cucumber Boats: Spoon the egg salad into the hollowed-out cucumber halves, filling them evenly.

Garnish and Serve: Sprinkle the tops with "Everything But the Bagel" seasoning for added flavor and texture. If desired, garnish with chopped parsley for a fresh finish. Serve immediately for a crisp and refreshing snack.