Place eggs in a pot big enough to hold them in a single layer.

Cover eggs with cold water and bring to a full boil over high heat. Then cover the pot, and let the eggs stand for 15 minutes.

Drain eggs and fill the pot with cold water. Set aside until eggs are cool.

Peel eggs and slice them in half, length-wise. Remove the yolks carefully.

Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up; sprinkle with salt.

Add the sour cream, cream cheese, mayonnaise, lemon juice, most of the chopped chives (reserving some for garnishing), smoked salmon, salt, and pepper to the egg yolks.

Beat on medium speed until fluffy.

With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives.

Sprinkle with salt and pepper if desired.