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LOCATION: Recipes >> Deviled Egg Recipes >> Deviled Eggs 16

Print this Recipe    Deviled Eggs 16

Devilled Eggs Many Ways
Yield: 12 servings

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. 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.

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