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Place the eggs in a medium size sauce pot. Cover with cold water, making sure the eggs are covered by at least 1 inch. Bring up to heat over medium. Once it reaches a boil turn off the heat, cover with a tight fitting lid and let sit for 7 minutes. Drain and place the eggs in an ice bath to stop the cooking.
Peel the eggs. Chop into 1/4-inch dice and place in a large bowl.
To the bowl add the mayo, dijon, turmeric, salt and pepper. Mix together. Taste for seasoning, adding more salt if needed. If it looks too dry add a tbsp. or 2 of mayo until desired consistency.
Next stir in the dill, chives and basil. Before serving garnish with extra herbs. Goes great with lettuce cups, crackers, as a sandwich or even in a salad. Will keep for 4-5 days in the fridge.
Recipe Courtesy of Megan Mitchell