Place the eggs in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Bring to a boil over medium heat. Once the water comes to a boil, remove from the heat, cover with a tight-fitting lid and let sit for 7 minutes.
Meanwhile prepare an ice bath in a large bowl. Drain and submerge the eggs in the ice bath to stop the cooking.
Peel the eggs. Chop into 1/4-inch dice and place in another large bowl. Add the mayonnaise, Dijon, turmeric, the 1/2 teaspoon salt and pepper. Gently stir together. If the egg salad looks too dry, stir in 1 to 2 more tablespoons of mayonnaise. Taste and add more salt, if desired.
Next, stir in the 2 tablespoons chives, 2 tablespoons dill and 1 tablespoon basil. Before serving, garnish with more herbs. Serve the egg salad in lettuce cups, with flax crackers, in a sandwich or even in a salad. Or you can refrigerate the egg salad for up to 5 days.