The Atlanta Constitution from Atlanta, Georgia • 92

FOOD H4 Thursday, April 1, 1999 The Atlanta journal-Constitution EASTER IDEAS Secret to divine eggs: Devilish creativity is Southern Pecan Deviled Eggs Makes 12 servings Preparation time: 10 minutes Cooking time: 12-15 minutes 6 hard-cooked eggs, halved (see above) 2A tablespoons mayonnaise cup chopped pecans 1'- teaspoon garlic powder teaspoon Worcestershire sauce teaspoon minced parsley sprigs Garnishes: pecan halves, fresh parsley sprigs In a small bowl, mash yolks with a fork. Stifciti mayonnaise, chopped pecans, garlic 5j Worcestershire sauce and minced parsley sprigs, Garnish each with a pecan half, parsley sprig or both. Per serving: 75 calories, 3 grams protein, 6 grams fat (percent calo- res from fat, 78), I gram carbohydrates, 107 milligrams cholesterol, SO milligrams sodium, trace fiber. -i- 'irl1' By Lynn S. Hardin FOR THE JOURNAL-CONSTrrunON For professional food-styling jobs, I have made deviled eggs look extra-pretty for the camera by piping the filling through a pastry tube.

But when I'm serving them at home, I always use a spoon, as my grandmother taught me to do. They're much more warm and friendly and inviting that way. And besides, they're usually inhaled before anyone inspects them too carefully. I do like to get creative with the flavoring and garnishing, though. There are dozens of deviled egg variations you can try.

I've given a few of my favorite combinations below, but you can use almost any herb, spice, vegetable, meat, cheese or seasoning mix you care to be creative with. Some egg garnishes you might want to try are: Sunflower seeds. Pine nuts. Watercress. Parsley sprigs, basil leaves or other herb.

Crumbled bacon. Capers. Sliced pickles, cornichons. Raisins. Sliced olives.

Caviar. Shredded cheese. Shredded or finely diced vegetables. Edible flowers. Bay shrimp.

Anchovies. 1 2" Photos by WILLIAM BERRY Staff Use your imagination: Flavorings and garnishes turn the traditional deviled egg into something heavenly. Anchovied Deviled Eggs Mokes 12 servings Preparation time: 15 minutes Cooking time: (2-J minutes 6 hard-cooked eggs, halved (see above) i TA tablespoons mayonnaise I teaspoon Dijon mustard 6 anchovy fillets, chopped I teaspoon lemon juice I tablespoon chopped fresh dill Garnish: fresh dill sprigs and small piece of anchovy In a small bowl, mash yolks with a fork. Stir in mayonnaise, mustard, chopped anchovies, lemon? juice and dill. Garnish each with fresh dill sprigs and anchovy.

Per serving: 64 calories, 4 grams protein, 5 grams fat (percent calories from fat, 72), less than I gram carbohydrates, 109 milligrams cholesterol, 127 milligrams sodium. Voce fiber. To begin each of the recipes below, start by boiling 6 eggs in shells in salted water 12 to 15 minutes. Cool eggs in cold water 7 to 8 minutes. Crack and shell eggs, holding under cool running water to help remove shell more easily.

Slice eggs in half lengthwise. For a smooth, clean cut, dip knife in water before each slice. Carefully remove yolks, mash with a fork, then add each recipe's additional ingredients and salt and pepper to taste and mix well. For lower-fat eggs, use reduced-fat mayonnaise, sour cream, cream cheese or yogurt in place of regular mayonnaise. For people with an aversion to mayonnaise, I sometimes use a little ketchup instead.

The yolk mixture should have a creamy consistency, neither too runny nor too thick. If it is too thick, add a little more mayonnaise or yogurt. Spoon mixture evenly back into egg white halves. Cover and refrigerate at least Vi hour or overnight. Garnish just before serving.

I love to serve them on my antique deviled egg plates, which are ringed with indentations for cradling each egg. If you don't have one, you can keep the eggs from sliding off a relish tray or other dish by lining it with beds of decorative greens, such as curly leaf lettuce, fresh green grape leaves or any other hardy green. Feel free to take my recipes and modify them to your licking oops, liking. I Spinach Stuffed Eggs Mokes (2 servings Preparation time: 15 minutes Pepperoni Stuffed Eggs (left) Makes 12 servings Preparation time: 15 minutes Cooking time: 12-15 minutes Pesto Stuffed Eggs With Bay Shrimp Makes 12 servings Preparation time: 15 minutes Cooking time: 12-15 minutes 6 hard-cooked eggs, halved (see above) 2 tablespoons mayonnaise I teaspoon dry mustard I teaspoon pesto or to taste A cup cooked bay shrimp, finely chopped I teaspoon lemon juice I tablespoon finely chopped chives or shallots Garnish: chopped fresh chives Cooking time: 12-15 minutes 6 hard-cooked eggs, halved (see above) 3 tablespoons mayonnaise 'A teaspoon cayenne pepper or to taste I teaspoon prepared or spicy brown mustard A cup defrosted, drained, chopped and squeezed-dry frozen spinach 5 1 teaspoon allspice 2 tablespoons grated Parmesan cheese Garnish: grated Parmesan cheese In a small bowl, mash yolks with a fork. Stir in mayonnaise, cayenne pepper, mustard, spinach, allspice and Parmesan cheese.

Garnish with extra cheese. Per serving: 69 calories, 4 grams protein, 6 grams fat (percent calories from fat, 74), I gram carbohydrates, 108 milligrams cholesterol, 74 milligrams sodium, trace fiber. "'J Mama Ruby's Finest Deviled Eggs (below) Makes 12 servings Preparation time: 10 minutes Cookinjtime: (2-15 minutes 6 hard-cooked eggs, halved (see above) TA tablespoons mayonnaise I 'A tablespoons sweet pickle relish A teaspoon prepared mustard Garnishes: Paprika and sliced stuffed green olive halves In a small bowl, mash yolks with a fork. Stir in mayonnaise, then the pickle relish and mustard. Sprinkle each with paprika and top with an olive half.

Per saving: 65 calories, 3 grams protein, 5 grams fat (percent calories from fat. 69), 2 grams carbohydrates, 107 milligrams cholesterol, 96 milligrams sodium, trace fiber. hard-cooked eggs, halved (see above) tablespoons mayonnaise teaspoon ketchup cup chopped pepperoni or 2 teaspoons minced fresh oregano or A teaspoon dried oregano tablespoon minced green olives Garnishes: A pepperoni slice, stuffed green olive halves 'A rr. or black olive halves In a small bowl, mash yolks with a fork. Stir in mayonnaise, mustard, pesto, shrimp, lemon juice and chives.

Garnish with chives or olives. Per serving: 63 calories, 4 grams protein, 5 grams fat (percent calories from fat, 69), I gram carbohydrates, 1 13 milligrams cholesterol, 57 milligrams sodium, trace fiber. In a small bowl, mash yolks with a fork. Stir in mayonnaise, ketchup, chopped pepperoni, oregano and minced olives. Garnish with pepperoni slice and olive half.

Per serving: 74 calories, 4 grams protein, 6 grams fat (percent calories from fat, 74), I gram carbohydrates, 1 10 milligrams cholesterol, 127 milligrams sodium, trace fiber. 1 1 i Sun-dried Tomato and Basil Stuffed Eggs Mokes 12 servings Preparation time: 1 5 minutes Mushroom Stuffed Eggs Mokes 2 servings Preparation time: IS minutes Cooking time: 1 2-1 minutes 6 hard-cooked eggs, halved (see above) 2 tablespoons mayonnaise 1 can or jar (3 ounces) drained, finely chopped mushrooms (reserve 1 2 slices for garnish if desired) 2 tablespoons finely chopped onions 1 teaspoon prepared or Dijon mustard 2 tablespoons finely chopped parsley Garnish: paprika, small sliced mushrooms In a small bowl, mash yolks with a fork. Stir in mayonnaise, chopped mushrooms, onions, mus-. tard and parsley. Garnish with paprika and mushroom slices.

i Per servirw: 58 calories, 3 grams protein, 5 grams fat (percent calo- ries from fat, 71), I gram carbohydrates, 107 milligrams cholesterol, 75'. milligrams sodium, trace fiber. ujowng ume: u-a minutes hard-cooked eees. halved (see above) 6 2 2 2 A tablespoons mayonnaise tablespoons minced marinated sun-dried tomatoes tablespoons minced fresh basil leaves teaspoon finely minced garlic teaspoon finely chopped capers Garnish: small basil leaves Deviled Ham Deviled Eggs Makes 12 servings Preparation time: 10 minutes Cooking time: 1 2-1 5 minutes 6 hard-cooked eggs, halved (see above) 2 tablespoons mayonnaise I A tablespoons sweet or dill pickle relish I teaspoon prepared mustard A teaspoon fresh minced parsley 'i cup deviled ham Garnishes: paprika and fresh parsley sprigs In a small bowl, mash yolks with a fork. Stir in mayonnaise, pickle relish, mustard, parsley and deviled ham.

Garnish with paprika and fresh parsley sprigs. Per serving 78 calories, 4 grams protein, 6 grams fat (percent calories from fat, 70), 2 grams carbohydrates, 1 10 milligrams cholesterol, 154 milligrams sodium, trace fiber. Curried Deviled Eggs Makes 12 serving Preparation time: 10 minutes Cooking time: 12-15 minutes 6 hard-cooked eggs, halved (see above) 3 tablespoons mayonnaise 1 tablespoon prepared yellow or brown mustard 2 to 3 teaspoons curry powder or to taste Garnish: 2 tablespoons white raisins In a small bowl, mash yolks with a fork. Stir in mayonnaise, mustard and curry powder (add a little at a time and taste; curry powder varies widely in intensity). Garnish each with a few white raisins.

Per serving 71 calories, 3 grams protein, 6 grams fat (percent calories from fat, 71), 2 grams carbohydrates, 108 milligrams cholesterol, 68 milligrams sodium, trace fiber. In a small bowl, mash yolks with a fork. Stir in mayonnaise, sun-dried tomatoes, basil leaves, garlic and capers. Garnish with small basil leaves. Per serving: 57 calories, 3 grams protein, 5 grams fat (percent calories from fat.

71). I gram carbohydrate. 107 milligrams cholesterol. 45 milligrams sodium, trace fiber, Caviar Deviled Eggs Makes 12 servings Preparation time: 10 minutes Cooking time: 12-15 minutes Herb Stuffed Eggs Smoked Salmon Deviled Eggs Makes 2servinp Preparation time: 1 5 minutes Cooking time: 12-15 minutes Mokes 12 servings Preparation time: minutes Cooking time: 15 minutes eggs (see above) tablespoons mayonnaise teaspoon sour cream teaspoon lemon juice 6 3 A A hard-cooked eggs, halved (see above) tablespoons mayonnaise teaspoon Dijon mustard cup chopped smoked salmon 6 2 A I I I tablespoon finely chopped fresh dill 1 hard-cooked eggs, halved (see above) tablespoons mayonnaise teaspoon minced garlic teaspoon chopped capers teaspoon Dijon mustard teaspoon fresh minced basil leaves teaspoon fresh minced tarragon leaves teaspoon fresh minced thyme Garnishes: leaves from one of the herbs Dill Pickle Deviled Eggs Makes 12 servings Preparation time: 10 minutes Cooking time: 1 2-1 5 minutes 6 hard-cooked eggs, halved (see above) 2 tablespoons mayonnaise I A tablespoons dill pickle relish 'A teaspoon prepared mustard I tablespoon fresh chopped dill Garnish: Fresh dill sprigs In a small bowl, mash yolks with a fork. Stir in mayonnaise, relish, mustard and dill.

Garnish with fresh dill sprigs. Per servin: calories, 3 poms protein, i grams fat (percent riei from fat, 67), 2'mtms carbohydrates, 107 milligrams cholesterol, 93 milligrams sodium, Jhc fiber, I I jar (2 ounces) golden, red or black caviar, 'J divided; use 1 tablespoons in filling and 1 remainder for garnish Garnishes: caviar, fresh dill sprigs In a small bowl, mash yolks with a fork. Stir in mayonnaise, sour cream, lemon juice, chopped dill and 2 tablespoons of the caviar. Garnish each with caviar and a sprig of fresh dill. Per serving: 68 caloriet, 4 grams protein, 5 poms fat (percent rooHei" I teaspoon lemon juice I tablespoon fresh chopped dill or I teaspoon dried dill Garnish: sprigs of fresh dill In a small bowl, mash yolks with a fork.

Stir in mayonnaise, mustard, chopped smoked salmon, lemon juice and dill. Garnish with fresh dill. Per serving: 68 calories, 4 grams protein, 6 grams fat (percent calories from fat, 74), less t)mn I gram carbohydrates, 109 milligrams cholesterol, 82 milligrams sodium, trace iter. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, garlic, capers, mustard and herbs.

Garnish with leaves from one of the herbs. Per tervinr. 56 calories, 3 grams protein, 5 grams fat (percent calories from fat, 72), lest than I gram carbohydrate 107 milligrams cholesterol, 58 milligrams sodium, trace fiber, from fat, 71), I pm carbohydrates, 35 rWlligromtMetinil, I IS mil- If I VIM Nl WMIUfff III UV fllSlill.