Hard boil eggs. Quench, peel and let cool. Clean and wash the peppers. Chop paprika and turkey breast.
Stir the sour cream and salad cream in a large bowl until smooth. Season with salt and pepper. Stir in mustard and juice. Wash the chives, cut into small rolls and fold in.
Dice eggs. Mix eggs, paprika, turkey breast and mustard cream. Chill for at least 2 hours. Serve with baguette.