Devilled eggs many ways

Yield: 12 Pieces

Measure Ingredient
6 \N Hard-cooked eggs
2 tablespoons Light mayonnaise
1 tablespoon Light sour cream
1 tablespoon Finely chopped fresh chives or green onion
¼ teaspoon Salt
\N \N Pinch dry mustard
\N \N 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 DEVILLED EGGS: Add ¼ 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 ½ tsp. smooth fruit chutney and ¼ tsp. curry paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or chopped almonds over eggs.

CHILI DEVILLED EGGS: Add ¼ 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 ¼ 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 ½ 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@... Source: Canadian Living Meals in Minutes.

Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 25, 1999

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