Bring a pot of water to a boil and gently place the eggs in a steamer or directly into the boiling water
Boil eggs for 12 minutes or steam for 15 minutes
deep cooling in ice water and peeling the eggs
Dice peeled eggs into small pieces in a large mixing bowl
Add mayonnaise, mustard, lemon juice, chopped herbs, salt, and pepper to the bowl
Use a hand mixer or spatula to combine into a smooth, creamy texture (optional: fold in red onion)
With a sharp knife, slice cucumbers crosswise into 1/2-inch thick rounds
Use a melon baller or small spoon to remove centers and create cucumber boats
Fill each boat with egg salad mixture
Garnish with sunflower seeds if desired
Refrigerate for 30 minutes before serving