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, yogurt/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!
Eggs: Your eggs will peel easily if, once boiled, you rinse them for a few seconds under cold water and leave to cool (without the water).
Filling: I added Skyr, which is practically fat free, but fromage frais or low fat Greek yogurt would be good options too.
Toppings: I used chopped pistachios and chives but you can use chopped gherkins/pickles, dill, parsley, lemon zest or a few drops of lemon juice, dollop of yogurt, capers etc.
Make it ahead: You can boil the eggs and make the filling ahead. To prevent these from drying keep them covered and refrigerated until you are ready to make the recipe. Spoon the mixture into the egg halves just before you are ready to serve them.