With the rack in the middle position, preheat the broiler. Brush a large baking sheet with oil.
In a bowl, lightly beat the cream and egg yolks. Set aside.
In a saucepan over medium heat, melt the butter. Add the flour and stir to combine. Add the broth and bring to a boil, stirring with a whisk. Reduce the heat and simmer for about 5 minutes. Remove from heat. Gradually pour in the egg yolk mixture, whisking constantly. Reheat while stirring until the sauce thickens. Do not let the sauce boil. Add the hard-boiled eggs. Adjust the seasoning.
Meanwhile, place the salmon on the baking sheet. Brush with oil. Drizzle with lemon juice. Season with salt and pepper. Broil until done to your liking, 6 to 7 minutes depending on thickness.
Transfer the salmon to serving plates. Spoon the egg sauce over the salmon and sprinkle with the chives. Serve with asparagus.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.