Place the eggs in a medium-size pot and cover them with cold water. Place over high heat and bring up to a rolling boil. Remove the pot from heat, cover tightly and let sit for 10 minutes. Run eggs under cool water and peel.
Slice the top half-inch off of each egg and scoop out the yolk, reserving them in a bowl. As you finish each egg, transfer them to an empty egg carton so that they stand upright – it’ll be easier to fill them.
Mash the yolks up with a fork and combine them with the chopped salmon, onion, 1/4 cup mayo or crème fraiche, chopped dill, Worcestershire, hot sauce, some salt and pepper. Transfer the mixture to a plastic bag to make a piping bag. Snip off a small bit from one corner of the bag and fill each of the eggs with the mixture.