Hard-boil and peel the eggs using your preferred method. What has always worked for me is to boil water and gently lower the eggs into the boiling water using a slotted spoon. I set a timer for 11 minutes. Then drain the hot water, shake the eggs in the pot to gently crack the shells, and add cold water and ice to cool them down before peeling.

Halve the eggs and transfer the yolks to the bowl of a food processor. Arrange the whites on a sheet pan or serving platter. Add the mayonnaise, sour cream, Dijon, and hot sauce to the food processor and process until smooth. Season with salt and pepper, although I err on the side of under salting for this recipe since the smoked salmon and capers are both quite salty. Transfer the filling to a piping bag, if desired, or just scoop the filling into the shells with spoons. Top with a small piece of rolled smoked salmon, a few capers, and a bit of fresh dill. Season with black pepper or if desired, Everything but the Bagel seasoning. Refrigerate until ready to serve.