Step 1

Hard-boil the eggs: In a saucepan large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Turn down the heat and carefully lower each egg into the simmering water. Cover with a lid, simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 13-14 minutes. Rinse eggs in cold water and peel them.

Step 2

Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside. Refrigerate the egg whites while you make the filling.

Step 3

Make the filling: In the bowl, combine the egg yolks, mayo, dijon mustard, salt and pepper to taste. Whip using an electric mixer on medium-high speed until light and fluffy, about 1 minute. Fold in chopped the capers and chopped salmon. Cover and refrigerate for 30-40 minutes.

Step 4

Fill the egg whites with the egg yolk filling using a piping bag or a Ziploc bag. Garnish with paprika, smoked salmon, capers, and chives. Enjoy!