Smoked Salmon Deviled Eggs

12 eggs
½ cup mayonnaise — Hold a little back initially; add as needed.
½ cup crème fraîche
2 tablespoons Dijon mustard
58 g smoked salmon — For filling, plus extra strips for garnish (extra amount unspecified); ASR amount unverified.
1 shallot — Use a small piece estimated as 1 tablespoon in filling; reserve some for garnish. Red onion is the stated alternative.
1 lemon — Juice half for filling (about 2 tablespoons); reserve zest and drops of juice for garnish.
unspecified fresh dill — A little in filling and some for garnish.
unspecified capers — A few in filling and some for garnish.
unspecified pumpernickel bread — Thinly sliced and dried until crisp; rye or another bread is allowed.
unspecified smoked paprika — Light dusting for garnish.
unspecified extra-virgin olive oil — Small finishing drizzle.
to taste salt and black pepper — Adjust after blending; salmon and capers contribute salt.
as needed water and ice — For steaming and the cooling bath.

Pot with steamer (a bamboo steamer is used)
Food processor
Piping bag with tip
Dehydrator for the source’s bread-drying method (settings unspecified)

Source caveat: ASR-derived: verify the narrated 58 g salmon amount; dill, capers and garnish quantities are unspecified. Bread-drying time/temperature are not given.
Thinly slice the pumpernickel and dry it until very crisp; the source uses a dehydrator but gives no drying time or temperature. Keep some small pieces and crumble some for the topping.
Prepare an ice-water bath. Set aside a small piece of shallot for the filling and some shallot, dill, capers and salmon strips for garnishing. Reserve lemon zest and a little juice for finishing.

Bring water to a boil in a pot fitted with a steamer. Add the eggs to the steamer and steam for 13 minutes, adjusting the heat to maintain active steam.
Transfer the eggs straight to the ice-water bath for about 5–10 minutes, until cooled through. Peel and halve lengthwise; remove the yolks to a food processor, keeping the whites intact.
Add a little dill, a few capers, the small shallot piece (estimated in the narration as 1 tablespoon), black pepper, Dijon mustard, mayonnaise and crème fraîche to the yolks. Hold back a little mayonnaise initially so the consistency can be adjusted.
Add the smoked salmon for the filling and juice of half a lemon (about 2 tablespoons). Process until smooth, stopping to scrape the sides as needed. Taste, then adjust salt, pepper and the reserved mayonnaise as needed.
Transfer the filling to a piping bag and pipe an even mound into each egg-white half.
Garnish with a small strip of smoked salmon, capers, shallot and fresh dill. Add lemon zest and one or two drops of lemon juice, a light dusting of smoked paprika, crisp bread crumbs and small pieces, then a small drizzle of extra-virgin olive oil.

PERFECT Deviled Eggs! — Brad Leone, Makin’ It!