1-First Step: Bring a large pan of cold water to a boil, then lower to a simmer. Gently place the 8 large eggs in one at a time using a spoon and cook for 10 minutes.

2-Second Step: Prepare a large bowl of ice water and immediately transfer the eggs to it to cool for 10 minutes, which stops the cooking and makes peeling easier.

3-Third Step: Crack the shells on a flat surface, roll gently to loosen, then peel and rinse to remove any shell bits.

4-Fourth Step: Cut the eggs in half lengthwise and remove the yolks to a bowl. Add the 4 teaspoons mayonnaise, 3 teaspoons Dijon mustard, 2 tablespoons smoked salmon, 1 tablespoon fresh dill, ¼ teaspoon celery seed, salt if needed, and black pepper to the yolks.

5-Final Step: Mash and mix until creamy, adjusting salt carefully, then transfer the filling to a piping bag or a zip-top bag with the corner cut off. Pipe or spoon it into the egg whites.