Instructions

1. With a very sharp knife, firmly tap eggshell horizontally along the center of shell, then cut in half.
2. With a spoon, scoop yolk from halved eggs and place into a medium-sized bowl. Gently scoop out egg whites, and reserve egg shells for stuffing. Finely chop half of remaining egg white and reserve.
3. With a fork, combine egg yolk with mayonnaise, sour cream and mustard, and mash together until smooth. Stir in dill, chives and reserved chopped egg whites. Season to taste with kosher salt and freshly ground pepper.
4. Stuff and flatten mixture into reserved egg shells. Sprinkle panko or bread crumbs over the top and gently press into egg mixture.
5. In a large sauté pan, melt 1 tablespoon butter over medium-low heat. In batches, place eggs, shell side up, in simmering butter and cook until breadcrumbs are golden brown, about 15 minutes depending on heat. Add additional butter to pan when needed.
6. Serve eggs warm, topped with a few sprigs of reserved chopped dill.