Deviled Eggs

6 hard-cooked eggs

2 Tbsp mayonnaise, sour cream, or plain yogurt

3/4 tsp prepared mustard

1/2 tsp lemon juice, herb or seasoning blend

1/8 tsp pepper

1/4 tsp salt, optional

Cut eggs in half lengthwise.  Remove yolks and set whites aside. 

Mash yolks with a fork.*  Stir in remaining ingredients until well-blended.  Fill reserved whites, using about 1 Tbsp yolk mixture for each egg half.  Chill to blend flavors.

* Or... 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.