Devilled Eggs Many Ways

INGREDIENTS

INSTRUCTIONS

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 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.
Yield:  12 pieces.  Typed in MMFormat by cjhartlin@email.msn.com Source:
Canadian Living Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25,
1999

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