Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.
Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.