12 eggs
1/2c sour cream
2oz cream cheese, softened
2T mayonnaise
1T fresh lemon juice
2 dashes worcestershire sauce
2T fresh chives, minced (plus extra for garnish)
4oz smoked salmon
1/2t pepper
salt to taste

12 eggs 1/2 c sour cream 2 oz cream cheese, softened 2 T mayonnaise 1 T fresh lemon juice 2 dash es worcestershire sauce 2 T fresh chives, minced (plus extra for garnish) 4 oz smoked salmon 1/2 t pepper

Hard boil your eggs and submerge in a cold water bath to cool.
Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.

Fill the egg whites with the salmon mixture. Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.