Devilled Eggs Many Ways
Yield: 12 servings

6 hard-cooked eggs
2 tbsp light mayonnaise
1 tbsp light sour cream
1 tbsp finely chopped fresh chives or green onion
1/4 tsp 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.

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.