8 large eggs
1/4 cup smoked salmon, minced (about 1 oz)
2 tbsp light mayonnaise
1 tbsp lemon juice
1 tbsp honey mustard
1 tbsp fresh dill
1/4 tsp hot sauce
Salt and pepper
Place eggs in a large saucepan. Cover with at least 1 inch of cold water and heat to boiling over high heat. Remove the saucepan from the heat. Let stand covered for 18 minutes. Immediately pour off the hot water from the eggs, then run cool water over them for several seconds to prevent them cooking any further. Drain and let cool. Once cool, peel the eggs.
Carefully slice the cooked eggs in half lengthwise and remove the yolks. Place yolks in a medium bowl and mash well with a fork. Add remaining ingredients and mix well. Using a small spoon, or a pastry bag with a large tip (or even a ziplock bag with the corner cut off), fill the centers of eggs with egg mixture, mounding slightly. Place a small piece of fresh dill on top of each egg or sprinkle with paprika, if desired. Cover loosely with plastic wrap and refrigerate for at least one hour before serving.
