Smoked salmon deviled eggs with sour cream & chives

Filling
Mayonnaise	3 tablespoons
Sour cream	3 tablespoons
Mustard, Dijon	½ teaspoon
Garlic, minced	1 teaspoon
Salt	¼ teaspoon
Chives, thinly sliced	2 tablespoons
Salmon, smoked, minced	¼ cup
Topping
Chives, thinly sliced	3 tablespoons
Onions, red, finely minced	3 tablespoons
Vinegar, seasoned rice	1 tablespoon

1. Twelve hard boiled eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, sour cream, mustard, garlic, and salt; mix until smooth. 
6. Stir in chives and salmon until evenly mixed in. 
7. Taste and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a large plain tip, and then pipe evenly into the whites.
9. In a small bowl, mix the chives, onions, and vinegar. 
10. Top each egg half with about ¾ teaspoon.

Recipe from D'lish Deviled Eggs by Kathy Casey.