Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.

Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.

Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.

Add the peas, Dijon mustard, chives, dill, and sour cream to the bowl with the egg yolks. Season with salt and pepper to taste, and mash everything together until thoroughly combined. If you prefer a completely smooth egg yolk mixture, you can use a food processor to blend the ingredients together.

Using a spoon or piping bag, fill each egg white half with the egg yolk mixture.

Top with a piece of smoked salmon and garnish with extra dill, if desired.