6 hard-cooked eggs
2 tablespoons mayonnaise, sour cream or plain yogurt
3/4 teaspoon prepared mustard
1/2 teaspoon lemon juice, herb or seasoning blend
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork.
Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon
yolk mixture for each egg half. Chill to blend flavors.
Place yolks in 1-quart food storage bag
Add remaining filling ingredients. Press out air
Seal bag. Knead until yolk mixture is well blended.
Push yolk mixture toward corner. Snip about 1/2 inch off corner. Squeezing bag gently,
fill reserved whites with yolk mixture. Chill to blend flavors.