Hard-boiled eggs (10 minutes from the moment of boiling), cool under a stream of cold water, clean from the shell.
Cut the eggs lengthwise, remove the yolks.
To the yolks, add melted hohland cheese, pieces of lightly salted salmon and a couple of spoons of mayonnaise.
Grind everything with an immersion blender into a homogeneous mass.
Fill the halves of egg whites with cheese and salmon mass from the pastry bag.
Garnish with capers or olives, or just a parsley leaf.Eggs can be cooked in advance, cut and prepare the filling. In one container, remove the halves of proteins, in another container, remove the filling. Halves of proteins and filling are stored in the refrigerator quietly for 2-3 days. And on the day of the holiday to stuff.