Recipe: Six Dashing Devils (deviled eggs with variations)

SIX DASHING DEVILS

"You never know when you might need deviled eggs. Here are six quick ways to customize eggs using ingredients you can keep in the pantry and fridge all the time."

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons plus 2 teaspoons sour cream
2 tablespoons plus 2 teaspoons mayonnaise
Choice of seasoning (below)
Chopped fresh Italian parsley or chives (optional, for garnish)

Combine the thoroughly mashed yolks with the sour cream and mayonnaise. Blend in one of the seasonings below. Taste the mixture, then season with salt and pepper, if needed - most dip mixes are salty enough.

Fill the whites evenly with the mixture. Garnish the halves, if you want to fuss, with a little chopped fresh Italian parsley or chives, or sprinkle of paprika.

SEASONINGS:
- 1 tablespoon salt-free garlic and herb seasoning
- 1 tablespoon plus 1 1/2 teaspoons dry cream of spinach soup and dip mix*
- 1 tablespoon plus 1 1/2 teaspoons Mrs. Dash Extra Spicy Seasoning
- 1 tablespoon plus 1 teaspoon dry ranch dressing mix
- 1 tablespoon plus 1 teaspoon dry dill dip mix
- 1 tablespoon plus 1 1/2 teaspoons taco seasoning

*Try a little nutmeg on the spinach soup mix eggs.

Makes 12
Source: Deviled Eggs by Debbie Moose