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.

Drain and peel eggs. Cut eggs in half lengthwise. Remove yolks, and place in a medium bowl. Reserve whites. Add sour cream and mayonnaise to yolks. Beat with a mixer at medium speed until smooth. Add chives, cilantro, dill, and salt, stirring well.

Spoon yolk mixture into reserved halved egg whites. Refrigerate until ready to serve. Garnish with dill sprigs and chive pieces just before serving, if desired.