Yield: 24 servings
1 dozen large eggs
¼ cup plus 2 tablespoons sour cream
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
1 teaspoon salt
Garnish: fresh dill sprigs and whole fresh chives
1. Place eggs in a large saucepan. Cover eggs with water by 3 inches. Bring to a boil over medium-high heat. Boil for 2 minutes. Cover, and remove from heat. Let eggs rest for 10 minutes.
2. Drain and peel eggs. Cut eggs in half lengthwise. Remove yolks, and place in a medium bowl. Add sour cream and mayonnaise to yolks. Beat at medium speed with an electric mixer until smooth. Add chives, cilantro, dill, and salt, stirring well.
3. Spoon yolk mixture into halved egg whites. Refrigerate until ready to serve. Garnish with dill sprigs and whole chives just before serving, if desired.