For the iceberg lettuce, hard boil the eggs, rinse, peel and chop. Wash and dice the tomatoes. Finely chop the onion. Wash the sprouts and drain carefully.
Put eggs, tomatoes, onion, sprouts and herbs in a bowl.
Mix sour cream and cream with yogurt, mustard and juice of one lemon. Season the sauce with pepper and salt, pour over the eggs and carefully mix the iceberg lettuce.