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.
We made these for a Christmas party. They had a beautiful holiday presentation on the platter with a couple of sprigs of dill and sprinkles of paprika. I used dijon for one batch and stone ground mustard for the other; they both worked equally well.
My husband says these are a five, and that he could eat them all by himself. Very flavorful, easy, and the paprika-dill-salmon slice combo garnish makes them very pretty. Make sure you stir your hard boiled eggs to center the yolks. I forgot to do this and you need all the room you can get to fit all the delicious stuffing.
These were delicious. My guests loved them, but the next time I make them I'll increase the amount of smoked salmon or use regular lox instead of Nova lox, which has a milder taste. But they really were excellent!!