Place the eggs in a pot large in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully.
Place the yolks in a bowl and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper to the egg yolks. Using an electric mixer beat on medium speed until fluffy.
With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes for the flavors to blend.
Garnish with a dollop of salmon roe and some extra chopped chives and sprinkle with some salt and pepper before serving. Sprinkle with salt and pepper and serve.