3ouncescream cheese or dairy-free cream cheeseat room temperature
1 ½tablespoonsfresh lemon juice
3tablespoonsminced fresh dillplus sprigs for garnish
1 ½teaspoonskosher salt
¾teaspoonfreshly ground black pepper
3ouncessmoked salmon or lox
Peel the eggs and cut in half lengthwise. Remove the yolks carefully and place in a mixing bowl. Smash the yolks with a fork. Add the sour cream, mayonnaise, cream cheese, lemon juice, chives, minced dill, salt, and pepper. Mix well.
Place egg whites on a serving platter. Spoon or pipe the yolk mixture into the egg whites. Cut the salmon into thin strips and lay on top of the yolk mixture. Garnish with sprigs of fresh dill. Cover with plastic wrap and refrigerate until ready to serve. (Can be made up to 1 day ahead.)