In a medium sized pot place the eggs and cover, by about an inch, with cold water. Sprinkle in a small handful of salt.
Place on the stovetop and turn the heat up to medium. Slowly bring the eggs up to a simmer, not a boil. Once the water begins to simmer, remove the pot from heat, cover and let stand for 10 minutes.
Remove the eggs from the hot water and place into an ice bath. Let sit for 5-7 minutes.
Gently peel the shells from the cooked eggs. Slice each peeled egg in half, lengthwise and remove the yolks. Place the yolks into a small bowl. To the yolk bowl add the mayonnaise and Dijon. With a fork, mash the mixture into a smooth consistency.
Next add in the finely chopped salmon and fully combine everything. Lastly add in the minced chives and stir together. Taste for seasoning.
Spoon a little of the mixture into each egg white and garnish with extra minced chives.
Recipe Courtesy of Megan Mitchell