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Place the eggs in a pot enough and cover with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Scoop out the egg yolks into a bowl. Add in the sour cream, mayonnaise, lemon juice, dill, and salmon. Mix well until smooth and fluffy. Season with salt and pepper to taste. With a small spoon, fill the egg whites with the egg yolk mixture. Garnish with salmon pieces and serve.