MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Eggs Many Ways
 Categories: Appetizers, Eggs, info
      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.
  
  VARIATIONS:
  
  ASPARAGUS DEVILLED EGGS:  Add 1/4 ts finely grated lemon rind to
  yolk mixture.  Garnish with 4 ts 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 ts smooth fruit chutney and 1/4 ts
  curry paste to yolk mixture.  Sprinkle 2 tb toasted sliced or
  chopped almonds over eggs.
  
  CHILI DEVILLED EGGS:  Add 1/4 ts 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 ts 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 ts paprika, 1 tb pine
  nuts and 1 tb chopped fresh chives.
  
  HERBED DEVILLED EGGS:  Add 1 tb finely chopped fresh chervil or
  parsley to yolk mixture.  If using parsley, add 1/2 ts minced fresh
  thyme. Garnish with chervil or parsley.
  
  BLUE CHEESE DEVILLED EGGS:  Mash 4 ts blue cheese with yolks.  Top
  eggs with 2 tb chopped toasted walnuts or pecans.
  
  VERY SPECIAL OCCASION SHRIMP DEVILLED EGGS:  Mix 2 ts 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.

  Source: Canadian Living Meals in Minutes.
  
  From: Cindy Hartlin
 
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