Deviled Eggs, Many Ways
2 tablespoons mayonnaise
1 tablespoons 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.
ASPARAGUS DEVILED 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 DEVILED EGGS: Make eggs as for Asparagus Devilled Eggs but omit
asparagus and red 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
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
sweet green 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
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.
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.