Hard Boiled Eggs

1. Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
2. Once the water comes to a boil, start a timer for 10 minutes.
3. Once the 10 minutes are up, remove from heat and pour out the hot water. Fill the pot with ice and refill it with cold water.
4. Leave to cool for 20 minutes until the eggs are completely cool.
5. Gently crack the shell and peel it completely off.
6. Store in an airtight container if prepping beforehand. If not, continue on below.

Filling

1. Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
2. Using a fork or hand mixer, mash all egg yolks until they are mostly smooth with no lumps remaining.
3. Add in mayo, cream, and Dijon mustard with spices, and continue to mix until smooth and creamy.

To Assemble

1. Using a spoon or a piping bag, evenly fill each egg white with the yolk filling. Making sure to add a large amount to each.
2. Place a small piece of smoked salmon on top by sticking one of the edges into the filling so it will stick upright, and then add a small sprig of dill next to it.
3. Place on a platter and enjoy right away or place into the fridge until serving!