1-2teaspoonred onion(I cut a few slices, chop it and then measure it)
Pepper to taste
Place the eggs in a small saucepan and cover with water.
Place over a high heat, cover and bring to a boil.
As soon as the water boils remove the eggs from the heat, without removing the lid.
Leave the eggs for 10 minutes, then drain and plunge into a bowl of iced water, or run under cold water until chilled.
Once the eggs are cool, peel carefully. I like to gently crack the shell and remove a small piece along with the membrane. Then I place the egg back into the water whilst I repeat the process with the remaining eggs. This allows the water to seep between the egg and the membrane and usually makes it easier to remove the shell.
Use a sharp knife to cut the eggs in half, then carefully use a teaspoon to remove the yolks whilst keeping the white intact.
Place 4 of the egg yolks in a bowl with the mayonnaise and mustard, then use a fork to smash and mix them together.
Finely chop the gherkin and add to the bowl.
Then finely chop the onion, measure 2 teaspoons and add to the egg. (*see note above)
Finely chop the smoked salmon and mix through the eggs.
Scoop the egg mixture into a ziplock bag.
Place the egg whites onto your serving platter.
Snip the corner off the ziplock bag and 'pipe' the salmon mixture into the egg whites.
Garnish with fresh dill and serve with a good grinding of black pepper.