Peel the eggs and cut each in half. Carefully take out the yolks and place them into a food processor. Add smoked salmon, cream cheese, salt and pepper and freshly squeezed lemon juice and process until smooth.
Taste it and add more seasoning, if needed. You can also stir in spicy mustard (optional) at this stage.
Fill each egg half with the salmon mousse. Cut salmon into small strips. Cut a lemon slice into tiny triangles (like when cutting a cake). Arrange these on the filled eggs and season with black pepper and sweet paprika.
If you want to make these ahead of time I recommend storing the filling and eggs separately in air-tight containers and then assembling them right before the party.
This recipe can be easily doubled
Omit spicy mustard if you don’t like it.
The overall preparation time does not include time needed for cooking the eggs.