1 Pierce eggs and hard-boil for 9-10 minutes. Drain the eggs, peel and let cool.
2 Mix mayonnaise with yogurt and wasabi until smooth. Season with salt and pepper.
3 Rinse lime in hot water, wipe dry, finely grate zest and squeeze juice.
4 Dice sliced turkey breast finely and mix with lime zest and juice. Add salt and pepper.
5 Halve eggs lengthwise, remove the yolks and chop yolks finely.
6 Fill egg halves with the wasabi cream, then top with chopped egg and turkey breast.
7 Cut cress from the bed with kitchen shears. Arrange the stuffed eggs on a plate, sprinkle with cress and serve.