Boil the eggs hard and let them cool. Peel, cut in half lengthways and remove the egg yolks with a spoon. Put 3 egg yolks per filling in a bowl.
For the 1st filling, mash 3 egg yolks with the tartar sauce and herbs and stir well. Season to taste with herb salt. Inject into 6 halves of the egg with a piping bag and decorate with chives.
For the 2nd filling, mash 3 egg yolks with the tomato paste. If the mixture gets too dry, add a little mayonnaise. Mix well, season with herb salt and also inject into 6 halves of the egg. Garnish with some fresh dill.
For the 3rd filling, mash 3 egg yolks with mayonnaise and mustard. Mix and season with herb salt. Inject into the remaining 6 halves of the egg and decorate with radish slices.