First we want to boil the eggs. I go by this method. Bring a pot of water to a boil, then gently lower the eggs into the water, taking care not to let them hit the bottom of the pan (I use a wire basket for this). Lower the heat slightly to maintain a vigorous simmer, and cook for 13 minutes. Scoop the eggs out of the water and place them in an ice water bath for 5 minutes. They should now be quite easy to peel.
Peel the eggs, cut each egg in half, and remove all the egg yolks to a bowl.
To the yolk bowl, add the goat cheese, sour cream, lemon juice, chives, salmon, salt, and pepper. Stir well and taste it to make sure it's seasoned to your liking.
Use a piping bag or cookie scoop to fill the egg halves with the smoked salmon goat cheese filling.
Keep chilled in the refrigerator until ready to serve. Enjoy!