1tablespooncream cheese, softened to room temperature
Kosher salt and fresh cracked pepper to taste
1tablespoonfresh snipped or chopped chives
2-3slicescold smoked salmon, torn into small pieces
Hard boil eggs using your preferred method. Plunge eggs into ice water bath to cool for at least 5 minutes.
Peel eggs, cut in half lengthwise and pop out or carefully spoon out egg yolks into a small bowl. Set aside egg white halves.
Mash egg yolks with fork. Add cream cheese, mayonnaise, dry mustard and salt and pepper to taste. Mix until well combined and creamy. Stir in chopped chives. Taste for seasoning, add a little more mayonnaise if too thick.
Using one or two small spoons, mound egg yolk mixture into egg white halves. Alternately, you can pipe in the mixture.
Sprinkle eggs with smoked paprika and place small slices of smoked salmon on top. Chill until ready to serve.
Use cold smoked salmon (lox), not the hot smoked salmon that flakes.
You can use regular paprika to finish off the eggs instead of smoked paprika.
I leave a few deviled eggs on the plate with no salmon for the occasional person who doesn't like it.
The finished eggs are best served chilled and should be stored in the refrigerator for up to 2 days.