Bring a large pot of water to boil. Once the water is boiling, carefully lower the eggs into the pot. After about 30 seconds add 24 ice cubes to the pot. Bring the water back to a boil.

Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.

Drain the water and peel the eggs under cool running water.

Once the eggs are peeled, slice them in half, lengthwise.

Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.

In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.

Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.

Pick your platter. You can always opt for a traditional deviled egg platter or try something a little more festive. If you use a platter specifically for deviled eggs, you will want to put the toppings out around the deviled egg platter.

If you use a less traditional deviled egg platter and opt of something like a large serving plate, you can add the bowls of toppings in with the deviled eggs and have it all on one easy to carry tray.

Once you've picked your platter, put your toppings in small bowls and add forks, spoons, and other helpful serving utensils to prevent people from sticking their fingers into the topping bowls. You can use tiny salt/ condiment spoons for the everything bagel seasoning or flaky smoked salt. For the smoked salmon (if you are using) mini tongs or a small fork could be helpful for breaking off the desired amount.

To assemble the deviled egg board start by putting the topping bowls onto the platter first, then fill in the space around the board with the prepared deviled eggs.