Instructions

1. Place eggs in a pan and add enough cold water to cover them well. Bring to the boil. Cover and turn off the heat. Let it rest for 8 minutes, then drain and rinse the eggs in cold water. Leave the eggs in a pan of cold water for 15 minutes or so to cool completely.
2. Meanwhile finely chop the herb, salmon and capers.
3. To crack the shell of the eggs, put them in a bottle-shaped container (one by one) and shake until the shell loosens, then peel the bits off with your fingers.
4. Rinse the eggs then cut them in half lengthwise. Spoon out the yolk into a bowl and mash with a fork. Stir in the sour cream, mayo/crème cheese, mustard, capers, salmon and season with freshly ground pepper. Mix until well combines. Taste and adjust it to your liking (you can add a pinch of paprika or cayenne if liked).
5. Fill the egg whites with the mixture and place them on a serving plate.
6. Chill in the fridge for about 20-30 minutes before serving.
7. Garnish them with chopped dill or chives.