Place the eggs (shell on) in a pot filled with water 1 inch above the top of the eggs.

Bring the pot just to a boil. Cover and turn off the heat. Set a timer for 12 minutes.

Once the timer goes off, gently pour out the water and place the hard-boiled eggs in a bowl of ice water and let sit for 5 minutes.

Once the eggs have cooled, peel them under running water and rinse each one off after the shells are removed.

Gently slice each egg in half lengthwise and scoop out the yolk.

In a medium bowl, combine the yolks, mayonnaise, sour cream, vinegar, parsley, dill weed, garlic powder, onion powder, basil, and salt. Mix thoroughly.

Spoon the filling into the center of each egg and serve.