Ingredients
Method
- Place your eggs in a single layer in the saucepan and cover with cold water. Bring to a boil, then turn off the heat and let sit covered for 12 minutes.
- Prepare a bowl with ice and cold water. Transfer the eggs to the ice bath immediately after the timer goes off and let cool for at least 10 minutes.
- Gently crack the eggshells and peel under cold running water. Slice each egg in half lengthwise.
- Remove the yolks and push them through a fine-mesh sieve into a bowl. Add mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper.
- Whisk until smooth, then fold in chives and dill. If using smoked salmon, fold it in last.
- Fit a piping bag with a star tip, fill it with the yolk mixture, and pipe into the egg whites.
- Garnish with fresh chives or a sprig of dill and serve immediately.
Notes
Ensure eggs are at least a week old for easier peeling. Use a fine-mesh sieve for a smooth filling. Balance out the flavors with additional lemon juice if the filling is too heavy.