Boil the eggs. You can use your favorite method for hard-boiled eggs. Here’s mine for this recipe: To a medium pot, add the eggs, a generous pinch of salt, and enough hot water to cover them fully. Put the pot with the eggs, salt, and water over medium-high heat and bring it to a boil. Once the water is boiling, turn the heat down to medium so the eggs gently boil for 5 minutes. After 5 minutes, turn the heat off, cover the pot with a lid, and let the eggs rest for another 5 minutes. Then, carefully, transfer the eggs to a bowl with cold water (and ice if you have it on hand) and let them cool for a few minutes.
Peel the eggs. Gently tap the boiled eggs on a hard surface. My tip is to then tap them gently all around to break the shell into smaller pieces that are easier to peel. Then, peel the egg under cold running water.
Cut the peeled boiled eggs in half and remove the yolks.
Mince the herbs, the capers, and the smoked salmon. The salmon pieces should be small enough to pass through the piping bag tip.
Mash the yolks with a fork and add the crème fraîche, finely chopped smoked salmon, minced fresh herbs. Taste and add a pinch of salt and freshly cracked/ground black pepper. Transfer the mixture to a piping bag.
Fill the eggs with the mixture using a piping bag and a tip with a large enough opening to allow for the chopped salmon pieces through. Note: If you have any filling left, you can use it for a sandwich (chef's treat).
Serve them as they are or you can add optional toppings like more smoked salmon or fresh dill and chives.
