Peel 4 chilled hard boiled eggs into a 4 cup bowl and mash with the back of a serving fork.
Roll one slice of smoked salmon and using kitchen shears snip into little bits over the mashed eggs. Repeat with the other slice.
Add 2 tablespoons of home-made or store bought mayo and a scant teaspoon of wasabi paste and mix all. Serve on toast rounds or as a sandwich for a brown bag lunch.
You will need to adjust both the wasabi and the mayo to your taste: less mayo for a more dry mix and less wasabi for a less spicy mix.