Bring a large pot of water to a boil. Once boiling, transfer eggs directly from the fridge to the pot using tongs or a slotted spoon. Allow the water to come back to a gentle boil (you may need to turn down the heat), and cook the eggs for 12 minutes. Remove eggs using tongs to a ice bath.
Once cool enough to handle, slice in half, and place the yolks in a large bowl. To the bowl, add the mayonnaise, lemon juice, smoked salmon, red onions, and dill. Use an electric mixer to combine until the yolks and mayonnaise are completely smooth.
Use a spoon to fill each egg white with the filling, and sprinkle fresh dill on top. Enjoy!