Recipe - Deviled Eggs With Legs

6 Hardboiled large eggs
One fourth cup Mayonnaise
3 tablespoon Sour cream
2 teaspoon Dijon mustard
One half 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 1/2inch off corner of bag. Squeezing bag gently, fill reserved
whites with yolk mixture. Chill to blend flavors.

Yield: 12 deviled eggs

Recipe by: Cooking Live Show #CL8928 Posted to MCRecipe Digest V1 #720 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997