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.
