DEVILLED EGGS FAVOURITES

• Cut eggs in half lengthwise.
• Remove yolks.
• With fork, mash yolks; add mayonnaise, Dijonnaise, salt and pepper.
• Divide amount in half.
• To each half, add the ingredients for one of the variations listed below.
• Refill whites with yolk mixture and garnish as directed.
• Serve immediately or store, covered, in refrigerator. Use within 3 days

Herbed Eggs

• To half of stuffing, add 1 tbsp (15ml) each minced fresh chives and minced fresh parsley, and a pinch each dried tarragon and garlic powder. Garnish with cherry tomato wedges.(makes 1 dozen)

California-Style Eggs

• To half of stuffing, add 1 tbsp (15ml) minced sun-dried tomatoes, 2 tsp (10ml) minced fresh basil or 1/4 tsp (1ml) dried basil and a dash of balsamic vinegar. Garnish with sun-dried tomatoes and parsley (makes 1 dozen)

Smoked Salmon Devils

• To half of stuffing, add 1/4 cup (50ml) mashed smoked salmon, 2 tsp (10ml) minced capers, minced dill and lemon juice to taste. Garnish with smoked salmon and dill (makes 1 dozen)

Dilled Eggs & Caviar

• To half of stuffing, add 2 tsp (10ml) each minced roasted red pepper and minced fresh dill or 1/4 tsp (1ml) dried dill and a few drops lemon juice. Top with black caviar (makes 1 dozen)

Eggs with Shrimp & Olives

• To half of stuffing, add 1/4 cup (50ml) mashed cooked shrimp, 1 tbsp (15ml) minced fresh parsley, drained horseradish and lemon juice to taste. Garnish with mayonnaise, small cooked shrimp and sliced black olives.