Cover the eggs with plenty of cold water in a large saucepan and add a good teaspoon of salt. Bring to the boil, lower heat slightly and boil for 8 minutes. Drain and cool under running cold water. Peel the eggs and cut them in half lengthwise, carefully popping the yolks out into a small bowl. Set the whites aside. Mash the yolks and stir in the dill, salmon and mayonnaise. Carefully spoon the yolk mixture back into the cavities in the whites. Cover and refrigerate until serving. Add a little more mayonnaise or dill if you like and serve.
Serves 15 - 20