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Devilled Eggs Many Ways

appetizers, eggs

6 hard-cooked eggs
2 tablespoons light mayonnaise
1 tablespoon light sour cream
1 tablespoon finely chopped fresh chives; or
green onions
1/4 teaspoon 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 teaspoon finely grated lemon rind to yolk mixture. Garnish with 4 teaspoons 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 teaspoon smooth fruit chutney and 1/4 teaspoon curry paste to yolk mixture. Sprinkle 2 tablespoons toasted sliced or chopped almonds over eggs. Chili Devilled Eggs: Add 1/4 teaspoon 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 teaspoon prepared pesto or olive paste to yolk mixture. Garnish each egg with small basil leaf or oil-cured black oliver quarter. Nutty Devilled Eggs: Top eggs with 1/4 teaspoon paprika, 1 tablespoon pine nuts and 1 tablespoon chopped fresh chives. Herbed Devilled Eggs: Add 1 tablespoon finely chopped fresh chervil or parsley to yolk mixture. If using parsley, add 1/2 teaspoon minced fresh thyme. Garnish with chervil or parsley. Blue Cheese Devilled Eggs: Mash 4 teaspoons blue cheese with yolks. Top eggs with 2 tablespoons chopped toasted walnuts or pecans. Very Special Occasion Shrimp Devilled Eggs: Mix 2 teaspoons 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.

Contributor: Canadian Living Meals in Minutes.

Yield: 12 servings

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