- 3 tablespoons chopped fresh chives
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 12 ounces thinly sliced cold-smoked salmon, finely chopped
- 1/4 cup salmon caviar
- 12 hard-boiled eggs, shelled, halved, whites and yolks separated
- Additional chopped chives
- Lemon wedges
- Assorted fresh herb sprigs
- Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
- Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.