Hard boil the eggs. This will take about 10 minutes. Quench and peel.
Halve the eggs and get the yolks out of the whites with a spoon.
Cut off part of the egg white halves at the bottom so that they do not fall over and can stand on the plate.
Mash the egg yolk with a fork. Cut the rest of the egg whites into small pieces and add them.
Now stir the horseradish, mustard, cream cheese, dill, salt and pepper into the egg yolk. You should now have a creamy mass that is not too liquid.
Put the mixture into a piping bag and fill the egg halves with it. Cut the smoked salmon into small pieces and decorate the eggs with fresh herbs, pepper or caviar.