Step 1

Slice each egg in half lengthwise. Remove the yolks and place in a separate bowl. Set the egg halves aside.

Step 2

Add the sour cream, yellow mustard, pickle relish, salt, and herbs to the bowl with the yolks. Using a fork, mash everything together until all the ingredients are combined and the mixture is smooth.

Step 3

Using a spoon or a piping bag fitted with a star tip, fill the empty egg whites with the mixture.

Step 4

Garnish with a dash of paprika and more chopped herbs. Serve cold.