For the iceberg lettuce, hard boil the eggs, rinse, peel and roughly chop.
Wash tomatoes, dab dry and cut into cubes. Finely chop the onion. Rinse the sprouts and drain them properly.
Mix eggs, tomatoes, onion, sprouts and herbs in a bowl.
Mix sour cream and cream with yogurt, mustard and lemon juice. Season the sauce with pepper and salt, pour over the iceberg lettuce and mix everything together carefully.
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