Preparation
Boil the eggs hard (see breakfast eggs).
Cut the eggs to half and remove the yolks.
Cut 50 g salmon to small pieces and mix with sour cream, cream cheese, 4 yolks (2 are leftovers and can be used for decoration), lemon/lime juice, pepper, and finely chopped chives.
FIll the eggs with salmon filling and decorate with the remaining 25 g salmon and chives.
Serve cold.
