Place eggs in a small saucepan filled with water. Bring to a boil and remove from heat. Cover and let stand 10 minutes.
Plunge eggs in ice cold water to stop cooking and shell.
Cut eggs in half. Remove yolks with a spoon and place them in a bowl. Mash yolks with a fork and add yogurt, salt, and pepper. Mix until creamy and smooth. Add salmon and dill and mix well to combine. (Save some dill as garnish.)
Using a small spoon, fill egg whites with egg yolk mixture. Dust with finely chopped dill and panko bread crumbs.