Once the eggs have boiled and cooled peel them, cut in half lengthwise and take out the yolks (by gently squeezing each egg halve).
Place the egg yolks, salmon, wasabi, sour cream and oil in a blender and puree until smooth. Spoon equal amounts of the mixture into the egg halves, sprinkle with pistachios and chives and place on a large plate/serving platter (you can place a drop of sour cream or mayo under each egg half to ensure it's stable). Enjoy!
The time needed to boil the eggs is not included in cook time.