Shrimp Stuffed Eggs

1/3 c med sized shrimp, peeled, deveined, and cooked

2 tsp Dijon mustard
1 tsp fresh lemon juice
6 lg eggs, boiled & peeled
Salt & pepper to taste
2 T. mayonnaise
Additional shrimp, optional
2 T. sour cream
Chopped fresh dill, optional

Finely chop shrimp and set aside. Halve eggs lengthwise and remove
yolks to a small bowl. Mash yolks with a fork and stir in chopped shrimp,
mayonnaise, sour cream, mustard and lemon juice. Add salt and pepper to
taste. Fill egg whites evenly with yolk mixture. Garnish with additional
shrimp and dill if desired. Store covered in refrigerator.