Place eggs in a large saucepan. Cover with cool water making sure the water is 2 inches above the eggs. Salt the water*. Slowly bring the water to a boil over medium to medium-high heat. When the water has reached a boil, cover with the lid and remove the eggs from the heat. Let stand for 12 minutes.

After 12 minutes, drain the eggs into a colander, place them under cold running water to stop the cooking. To cool further, add some ice cubes around the eggs. Make sure they are completely cooled before peeling.

Start by peeling the eggs. If you are having a hard time peeling, remember to run under cold water while peeling. Once peeled, cut the eggs in half. Remove the yolks and transfer them to your food processing bowl of your food processor. Add the yolks, mayonnaise, sour cream, dijon mustard, prepared horseradish, arugula, 3 oz. of the smoked trout, and lemon juice. Pulse with the food processor until thoroughly mixed but don't over mix. Add the salt and pepper, adding more to taste.

Fill the whites with the egg mixture, either with a piping bag or a spoon.

Transfer eggs to a platter and garnish with chopped chives. Serve immediately.