Preparation

1. Place eggs into a medium saucepan and cover with cold water by 1 inch. Note: If making more than 6 eggs use larger pan and cover with up to 2 inches of water. Bring to a boil, stirring gently. Cover with lid, turn off heat and allow to sit for 13-15 minutes in the hot water. Drain and rinse with cold water, cover the eggs with the cold water and add a few ice cubes to the pot - allow to rest until cool.
2. Gently tap the eggs on a cutting board or counter to crack the shell all around each egg and put the cracked eggs back into the cold water to help loosen the shells and hopefully make then easier to peel. When peeling the eggs, start at the bottom (wider end) and gently separate the shell from the cooked egg. Doing this under gently running water helps.
3. Halve the eggs lengthwise. Remove the yolks and place them into small bowl. Place the hollow whites onto a paper towel-lined plate. Place the smoked salmon into the bowl of a small food processor (or finely chop the salmon). Pulse to coarsely chop. Add egg yolks and pulse again. Add the capers and pulse again. Add the mayonnaise, mustard, lemon zest, lemon juice and pulse to combine. Add the chopped dill and 2 tablespoons chopped chives. Mix well. Taste and adjust seasoning. No salt is needed as ingredients are salty, but cayenne pepper or hot sauce would be delicious - or can be added when serving for those who like things a bit spicy. Mix in the mustard and stir until fairly smooth. Stir in the remaining ingredients, except the chive garnish, until well combined.
4. Transfer mixture to the corner of a quart-size zip-seal bag. Snip off the corner of the bag to create a 1/2-inch opening. Squeeze mixture into the hollowed egg white halves. Garnish with remaining chives. Transfer to serving platter and serve.