12 hard-cooked eggs, peeled
1/4 C. mayonnaise or salad dressing
1/4 C. dairy sour cream
2 to 3 tsp. Dijon-style mustard
2 T. snipped fresh parsley
2 T. snipped fresh dill or 1-1/2 tsp. dried dillweed
2 T. snipped fresh chives or 1-1/2 tsp. dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)
 
Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)   Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.