Place the eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Immediately remove the pot from the heat, cover it and let stand for 10 minutes. Uncover the pot and let the eggs cool in the water.
Peel the eggs and cut them in half lengthwise. Pop out the yolks into a bowl. Arrange the whites on a platter. Mash the yolks well with a fork or press them through a sieve. Combine the yolks with the sour cream, mayonnaise, chives, horseradish, vinegar, pepper and salt. Spoon or pipe the filling into the eggs.
Roll each strip of salmon into a tight coil. Arrange these salmon rosettes on top of the yolks. Sprinkle with chives and serve.
Recipe courtesy of Paula Deen