1. Hard-boil the eggs for 10 minutes, cool and peel them; remove the yolks and finely chop the whites.
2. Wash the herbs, shake them thoroughly dry and remove any thick stalks.
3. Chop the herbs very finely or blend them to a fine purée with a little sour cream.
4. Stir the sour cream with the yoghurt, the mashed egg yolks, the oil and mustard until smooth.
5. Add the herbs, season with lemon juice, sugar, salt and pepper and finally fold in the chopped egg whites.
6. Chill for at least 1 hour and serve with jacket potatoes, boiled eggs or boiled beef.
Tip: The original uses seven herbs (borage, chervil, cress, parsley, burnet, sorrel, chives) - this version uses watercress instead of garden cress. If one is unavailable, simply use more of the others.
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