Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and sour cream. Add dill weed, lemon zest, and salt; stir until well blended.
Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Generously sprinkle each half with paprika or chives, leaving a little yellow showing around the edges. Cover and refrigerate.
Serve well chilled.
NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 16 stuffed eggs.
* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.
Stuffed Deviled Lemony Eggs Recipe: https://whatscookingamerica.net/appetizers/eggslemon.htm