Place egg yolks in a small bowl. Mash with a fork until smooth.
Add mayonnaise. Mix well.
Add about 1/4 of the smoked salmon. Mix gently but well.
Taste. You may not need to adjust the taste, but if you do, add salt and pepper, to taste.
Stuff egg whites with yolk mixture.
Pinch off a small bit of the remaining smoked salmon, about the size of a quarter, and tear it up a bit. Place it on top of an egg. Repeat until all eggs are covered.
Top each egg with a pinch of chopped onion, a splash of hot sauce and several capers.
Dust with coarsely ground black pepper.
Serve immediately or cover with plastic wrap and chill.