Deviled Eggs with Dill & Capers

6 eggs
3 Tblsp sour cream
2 Tblsp mayonnaise
2 tsp fresh lemon juice
1 Tblsp Dijon mustard
1 Tblsp chopped fresh dill
1 Tblsp capers, chopped
salt & freshly ground black pepper
dill sprigs for garnish

Place the eggs in a medium saucepan with enough water to cover them by 1
inch. Bring the water to a boil and boil the egs for 3 minutes. Remove from
the heat immediately. Drain and place the eggs in ice water to stop the
cooking. Peel and halve the eggs lengthwise.

Scoop the egg yolks out of the eggs into a small bowl. Mash to a smooth
paste and add the remaining ingredients. Blend well and season with salt and
pepper. Spoon the mixture back into the egg halves and garnish with sprigs
of dill. Refrigerate until service.