First, hard boil 12 eggs. While there seems to be a differing of opinions on how to do this, the best way for me seems to boil the water first with a dash of salt and white vinegar. Add in the eggs gently, and continue to boil for exactly 11 minutes. Remove eggs and add to an ice bath to cool. Once cooled, peel under running water.
Now that our eggs are boiled, here's what else we need (remember, these are ballpark measurements, as always):
2 tablespoons or so of brined capers
2 ounces of smoked salmon, chopped
1 tablespoon Dijon mustard
3 heaping tablespoons greek yogurt
2 heaping tablespoons mayonnaise
1 teaspoon garlic powder
1-2 teaspoons dried dill
Slice each egg in half. Remove yolks into a bowl and set egg whites in the fridge to keep chilled. Mash the egg yolks with a fork until creamy. Add in chopped salmon, mayo, Dijon, yogurt, capers, garlic powder and dill. Mix everything together and add salt to taste. While you're tasting, adjust measurements to your liking. Maybe you want a little more salmon or capers? Maybe you need more yogurt? Get it all the way you like before you move on. Spoon this mixture into a large ziplock bag and set inside the fridge to chill.
Cover the bottom of a small pan with about a half inch of olive oil, heat on medium heat. Peel and VERY thinly slice your shallot. Working in batches depending on the size of your pan, fry the shallots in the olive oil until crispy and brown. Set on a paper towel to cool and dry.
Good news: this can all be done ahead of time! Now go do your makeup and your hair and come back when you're ready for your party.
Now that you're ready, get out a serving platter, the egg whites, egg yolk mixture and shallots. Squeeze the egg yolk mixture to a corner of the ziplock bag and snip the end. Ta-dah! You have your very own piping bag. Pipe the mixture to fill each egg white. Top with a little more dill for color, a sprinkling of paprika and the fried shallots. Arrange on the platter and watch them disappear!