DEVILED EGG VARIATIONS

Here are 14 different ways to make Deviled Eggs, adapted from an old cookbook - Mary Margaret McBride Encyclopedia of Cooking (1959):

Anchovy:  For 6 eggs, use 2 Tbs. anchovy paste, 1 Tbs. minced chives and 1 tsp. lemon juice.

Bacon:  Cook bacon until crisp.  Chop and mix with mashed egg yolk and minced parsley.  Moisten with mayonnaise.

Caviar:  For 6 eggs, use 2 oz. caviar, 3 Tbs. mayonnaise, 1/4 tsp. salt and a pinch of pepper.  Garnish tops with caviar.

Celery:  Chop celery very fine.  Mix with mashed egg yolks and moisten with mayonnaise.

Chicken or Veal:  Chop cooked chicken or veal very fine.  Mix with equal amounts of mashed egg yolk.  Season to taste.

Chicken Liver:  Saute chicken livers.  Chop fine and mix with mashed egg yolks.

Crabmeat:  For 6 eggs, use 1/2 cup flaked crabmeat, 1/2 cup finely chopped celery, 1 Tbs. finely chopped green pepper, 1/2 tsp. dry mustard and 1/3 cup mayonnaise.

Deviled Ham:  Blend deviled ham with the mashed egg yolks.  Smooth to a paste with mayonnaise.

Ham:  For 6 eggs, use 1/4 cup ground ham, 1 tsp. dry mustard, 1/2 tsp. salt and enough mayonnaise to form a smooth paste with the mashed egg yolks.

Liver Sausage:  Blend liver sausage with the mashed egg yolks.  Smooth to a paste with mayonnaise.

Mushroom and Onion:  Saute chopped mushrooms and onions in butter.  Mix with mashed egg yolks.

Pickle:  Mix finely chopped dill pickles with mashed egg yolks.  Moisten with mayonnaise.

Sardine:  Drain and mash sardines.  Season with salt and lemon juice.  Mix with mashed egg yolks.  Moisten with mayonnaise.

Shrimp:  Chop cooked shrimp and mix with mashed egg yolks.  Moisten with mayonnaise.

It is not mentioned here, but I always like to sprinkle a little paprika on my deviled eggs.