Title: Devilled Eggs Many Ways
Categories: Cheese/eggs, Appetizers, Picnics
Yield: 12 Pieces

6 Hard-cooked eggs
2 tb Light mayonnaise
1 tb Light sour cream
1 tb Finely chopped fresh chives
-or green onion
1/4 ts Salt
Pinch dry mustard
Dash hot pepper sauce

Cut eggs in half lengthwise. Scoop yolks into bowl; set whites aside. Mash
yolks with fork until smooth. Mix in mayonnaise, sour cream, chives, salt,
mustard and hot pepper sauce; spoon into egg whites. Makes 12 pieces.

VARIATIONS:

ASPARAGUS DEVILLED EGGS: Add 1/4 tsp. finely grated lemon rind to yolk
mixture. Garnish with 4 tsp. finely diced sweet red pepper or radish, and
cooked asparagus tips.

RADISH DEVILLED EGGS: Make eggs as for Asparagus Devilled Eggs but omit
asparagus and red pepper. Garnish with sliced radishes and parsley sprigs.

ALMOND DEVILLED EGGS: Add 1/2 tsp. smooth fruit chutney and 1/4 tsp. curry
paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or chopped almonds
over eggs.

CHILI DEVILLED EGGS: Add 1/4 tsp. chili powder and pinch each dried
oregano and cumin to yolk mixture. Top each egg with crossed thin strips of
sweet green pepper.

MEDITERRANEAN DEVILLED EGGS: Add 1 tsp. prepared pesto or olive paste to
yolk mixture. Garnish each egg with small basil leaf or oil-cured black
olive quarter.

NUTTY DEVILLED EGGS: Top eggs with 1/4 tsp. paprika, 1 tbsp. pine nuts and
1 tbsp. chopped fresh chives.

HERBED DEVILLED EGGS: Add 1 tbsp. finely chopped fresh chervil or parsley
to yolk mixture. If using parsley, add 1/2 tsp. minced fresh thyme.
Garnish with chervil or parsley.

BLUE CHEESE DEVILLED EGGS: Mash 4 tsp. blue cheese with yolks. Top eggs
with 2 tbsp. chopped toasted walnuts or pecans.

VERY SPECIAL OCCASION SHRIMP DEVILLED EGGS: Mix 2 tsp. lemon juice with
yolks. Top each egg with small cooked shrimp, smoked curl or mini-wedge of
smoked trout or mackerel. Spoon lumpfish or whitefish caviar over top.
Yield: 12 pieces. Typed in MMFormat by cjhartlin@email.msn.com Source:
Canadian Living Meals in Minutes.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25,
1999