Instructions: 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.

Makes 12 pieces.

VARIATIONS:
ASPARAGUS DEVILLED EGGS: Add 1/4 tsp. finely grated lemon rind to yolk mixture. Garnish with 4 tsp. 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 tsp. smooth fruit chutney and 1/4 tsp. curry paste to yolk mixture. Sprinkle 2 tbsp. toasted sliced or chopped almonds over eggs.

CHILI DEVILLED EGGS: Add 1/4 tsp. 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 tsp. 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 tsp. paprika, 1 tbsp. pine nuts and 1 tbsp. chopped fresh chives.

HERBED DEVILLED EGGS: Add 1 tbsp. finely chopped fresh chervil or parsley to yolk mixture. If using parsley, add 1/2 tsp. minced fresh thyme.

Garnish with chervil or parsley.

BLUE CHEESE DEVILLED EGGS: Mash 4 tsp. blue cheese with yolks. Top eggs with 2 tbsp. chopped toasted walnuts or pecans.

VERY SPECIAL OCCASION SHRIMP DEVILLED EGGS: Mix 2 tsp. 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.

Yield: 12 pieces.

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