Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
Sprinkle the tops of the deviled eggs with the paprika.
Chill in fridge 1 hr & now serve.
Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.