Two things that go really well with eggs: Caviar and smoked fish. The Swedish have a wonderful (and way cheap!) caviar-in-a-tube called Kalles, and a little dollop of that on top of a deviled egg is heaven! However...it will be a cold day in Hawaii when the mega-marts in rural New Mexico stock any Kalles, so I'm left to use the rare package of smoked salmon or my own smoked trout. If I'm using smoked salmon in another dish, I always reserve a little for deviled eggs. I think I found the basics to this recipe in a magazine a few years back and have since adjusted it a little for our tastes.
Slice each egg in halve lengthwise, and remove the yolks into a small mixing bowl. Set the egg whites aside.
Mash the yolks well with a fork. Add in the salmon, green onions, cream cheese, sour cream, lemon juice, mustard, salt and cayenne pepper. Blend everything together well. Spoon or pipe the filling into your reserved egg whites.
If you will not be serving them right away, cover them loosely with plastic wrap and refrigerate them for up to 2 days. To keep the sliced salmon moist and the dill sprigs fresh, garnish them and dust them with the paprika just before serving.