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Hard cook or hard boil your eggs using your preferred method.
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My favorite method is to bake the un-cracked eggs in a muffin pan at 325 F for 25-30 minutes.
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See the TastyKitchen recipe for Baked Hard Cooked Eggs for full details.
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When done, pull them out of the oven and submerge the eggs in a cold water bath to cool.
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Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor.
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Set the whites aside on a platter.
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Into the bowl with the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, chives, salmon, and pepper.
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Pulse in the food processor until smooth.
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Taste and season with salt as needed.
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*
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Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured).
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Once they are filled, carefully cover the eggs with plastic wrap so as not to smash the filling.
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Refrigerate for at least 30 minutes.
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Sprinkle with minced chives and serve with lemon wedges.
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Notes: *The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use.
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Smoked salmon is often salty on its own, so be sure and taste the filling after youve added the salmon and before adding more salt.
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If you have additional filling leftover, spread it on crackers.
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Adapted from Ina Garten.
