Peel and half the hard boiled eggs. Remove the yolks and place them in the food processor. Set the empty halves on a platter.
Cut about 1/2 an ounce off the ends of the salmon to save as a garnish. Place the remaining 3 1/2 ounces of smoked salmon in the food processor. Add the cream cheese, mayonnaise, capers, lemon zest, chopped dill, and horseradish. Puree until the mixture in smooth.
Scoop the salmon mixture into a large plastic bag. Snip a corner off one end to make a disposable piping bag. Pipe the filling into the center of each egg white, piling it high.
Sprinkle each egg with smoked paprika. Place a small piece of smoked salmon on top of each egg, followed by a small sprig of dill. Cover and chill until ready to serve.