Festive Christmas Eggs with Herb Cream

1.Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.

2.Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

3.After 12 minutes, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This will make peeling easier.

4.Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.

5.In the bowl with the yolks, add the heavy cream, sour cream, Dijon mustard, chives, parsley, dill, garlic powder, salt, and pepper. Mash everything together until smooth and creamy.

6.Using a piping bag or a spoon, fill the egg white halves with the yolk mixture, heaping it slightly for a festive look.

7.Sprinkle paprika over the filled eggs for garnish and extra flavor.

8.Arrange the filled eggs on a serving platter and chill in the refrigerator for at least 30 minutes before serving.