Start by placing the eggs in a pot of cold water. Bring the water to a rolling boil, then cover the pot and remove it from the heat. Let the eggs sit for about 12 minutes before cooling them under cold running water.

In a mixing bowl, combine the smoked salmon, cream cheese, chopped dill, lemon juice, salt, and pepper. Using a fork or a hand mixer, blend the mixture until smooth and creamy.

Once the eggs are cool, carefully peel them. Slice each egg in half lengthwise and remove the yolks.

Add the yolks to the salmon mousse mixture and stir well to combine. This will give your mousse a rich and flavorful base.

Using a spoon or piping bag, generously fill each egg white half with the salmon mousse.

For an extra touch, sprinkle a little fresh dill or cracked pepper on top of each stuffed egg.

Arrange the eggs on a platter and enjoy!