Eggs with Herb Cream

Cook the eggs in boiling water for about 10 minutes until hard-boiled.

Meanwhile, stir mayonnaise, sour cream, and mustard together in a bowl until creamy.

Cool the cooked eggs under cold running water, peel them and halve them lengthwise.

Carefully remove the yolks from the halves and mash them finely with a fork in a bowl.

Stir parsley, chives and basil into the mustard cream, then fold in the mashed yolks.

Season the herb cream with salt and pepper to taste.

Fill the mixture into a piping bag and pipe it into the egg halves.

Garnish with fresh herbs and chill until serving.