Recipe(tried): Deviled Eggs Many Ways (9 variations)

DEVILED EGGS MANY WAYS

6 hard boiled eggs
2 tablespoons light mayonnaise
1 tablespoon light sour cream
1 tablespoon finely chopped fresh chives or green onion
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 DEVILED EGGS: Add 1/4 tsp. finely grated lemon rind to yolk mixture. Garnish with 4 tsp. finely diced red bell pepper or radish, and cooked asparagus tips.

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

ALMOND DEVILED 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 DEVILED 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 green bell pepper.

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

HERBED DEVILED 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 DEVILED EGGS: Mash 4 tsp. blue cheese with yolks. Top eggs with 2 tbsp. chopped toasted walnuts or pecans.

VERY SPECIAL OCCASION SHRIMP DEVILED 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.