Place eggs in 3.5 quart pot and cover with cold water. Bring to a full boil over medium/high heat. Once boiling; turn off heat and cover for 10 minutes. Run eggs under cold water. Let cool before peeling.

Slice peeled eggs in half (lengthwise), transfer yolks to small bowl and set eggs whites aside.

Combine yolks, mayonnaise, sour cream, salt, pepper, lemon zest and dill. Stir with fork until smooth.

Spoon mixture into egg whites. Top with smoked salmon, fresh dill, lemon zest and flaked sea salt before serving.