Recipe Method

1. Place the eggs in cold water and bring to the boil.
2. Cook for 10 minutes then plunge into cold water to stop the cooking process.
3. Give the eggs a soft tap to crack the shells then leave to cool in the water.
4. Crack, peel and halve the eggs.
5. Scoop out the yolks and add to the cream cheese and mayo.
6. Blend until smooth and season well.
7. Put the mixture into a piping bag and pipe into the hollow of each egg half.
8. Top with the salmon and scatter with chives.