Ingredients :

• Eggs — Choose grade A eggs, at least size M. Large eggs give wider whites, easier to fill neatly. Avoid extra-fresh: an egg that is 4 to 5 days old peels three times better than one straight from the hen that morning.
• Smoked salmon — No need for top-shelf here — the salmon is chopped and mixed into the filling, so texture differences disappear completely. An inexpensive pack works perfectly. Just avoid slices that are too dry or too salty, which would overpower everything else.
• Mayonnaise — Store-bought mayo works great. The important thing is the quantity: three tablespoons for six yolks, no more. Beyond that, the filling becomes heavy and the egg flavor disappears under the mayo.
• Mild mustard — Just one teaspoon, but it really makes a difference. It adds a slight tang that wakes up the filling without masking the salmon. No strong mustard — it would overpower everything else.