Instructions: 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.

This recipe yields 12 deviled eggs.

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