Served as starter. Vegetarian dish.

6 hard-boiled large Eggs

1/4 cup Mayonnaise

3 Tablespoons Sour Cream

2 teaspoons Dijon Mustard

1/2 teaspoon Lemon Juice

Salt and Pepper to taste

Cut eggs in half lengthwise and place yolks in a 1 quart plastic bag. Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice and salt and pepper in bag with yolks. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.

Yields: 12 deviled eggs

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