8 extra-large eggs
4 oz smoked salmon
2 oz room-temp cream cheese
1/2 cup sour cream
1 TBSP lemon juice
2 TBSP mayo
2 TBSP fresh chives, minced (plus enough for the garnish)
salt and pepper to taste
Cook the eggs hard-boiled. Cool and peel. Slice in half, lengthwise.
Prepare an electric mixer with paddles. Remove yolks and place in the mixer bowl. Mince salmon and add to yolks. Add cream cheese, sour cream, chives, mayo, and lemon juice. Add salt and pepper to taste. Turn the mixer to medium, and blend until fluffy. Scoop the egg yolk mixture into the egg whites using a spoon. Cover and refrigerate for half an hour.
Just before serving, add more chives as a garnish. Add more salt and pepper to taste.