-BASIC RECIPE-
6 lg Eggs; hard cook; peel, halve
2 tb Mayonnaise; or more
1 ts Prepared mustard
1 ts Onion; grate

Press yolks through a sieve and blend with mayonnaise, mustard and onion.
Stuff yolk mixture into whites.Refrigerate until ready to serve.

STUFFED PICKLED EGGS-Add 1 tb sweet pickle relish.

NIPPY DEVLIED EGGS-Add 1 ts prepared horseradish and 1/2 ts dry mustard.

HERBED DEVILED EGGS-Add 2 tb each chopped parsley and minced chives.

DEVILED HAM EGGS-Add 1 tb deviled ham.

STUFFED CURRIED EGGS-Add 1 ts curry powder.

CAPERED EGGS-Add 1/4 ts crumbled leaf marjoram and 2 ts minced capers.

ANCHOVY EGGS-Omit mustard and add 1 tb each mayonnaise and sour cream or
milk instead of 2 tb mayonnaise; blend in 1/4-1/2 ts anchovy pasta
(depending on how much you like anchovies.