Smoked Salmon and Dill Deviled Eggs

These deviled eggs were a great variation on the original! Try this recipe with any variety of herbs, such as tarragon or chives. Delicious!

4 large eggs
1/8 C fat-free sour cream
1 T mayonnaise
1 t. dijon mustard
1 T minced fresh dill
2 ounces smoked salmon

Place eggs in a large saucepan. Cover with cool water, about 1" above the tops of the eggs. Bring to a boil, cover and let simmer for 10 to 15 minutes. Remove from heat, drain and place eggs in a bowl of cool water. Leave in the cool water about 10 minutes or until eggs are cool enough to handle.

Peel eggs, then cut in half lengthwise. Remove yolks and place in a medium bowl. Mash the yolks with a form until smooth. Add the remaining ingredients and stir will to combine. Spoon the mixture into the egg halves, about 1 tablespoon in each half. Garnish each deviled egg with a sprig of dill, if desirable.