In a saucepan. Cover the eggs with cold water. Bring to the boil.
Turn off the heat and leave for 12 minutes before peeling.
Cut the eggs in half lengthways. Remove the yolks and chop into 6.
Break the salmon into pieces. Fold through the mayonnaise and gently add the egg yolk.
Pile back into the egg white halves.
Top with chopped chives before serving.
In a food processor blend the egg yolks, mustard and lemon juice until smooth and thick.
Very slowly drizzle in the oil until the mixture is thick and glossy.
Season with sea salt and pepper.