1 Pierce the eggs and cook in boiling water until hard boiled, 9-10 minutes.
2 Allow to cool completely. Peel eggs and cut in half lengthwise.
3 Gently remove yolks from the egg whites and pass through a sieve into a bowl (optionally, set aside some of the egg yolks for garnish).
4 Drain gherkins and finely dice. Chop dill, tarragon and chives finely and combine with gherkins.
5 Add mayonnaise, quark, paprika, herbs and salt and pepper to taste to the egg yolks and stir until smooth.
6 Pour the mixture into a piping bag with a star tip and pipe into egg halves. Garnish with a little caviar, reserved egg yolk and dill and serve immediately.