Instructions: Lightly tap each egg with the back of a spoon to make a hairline crack.

Place the eggs in a large saucepan and cover with cold water. Bring to a simmer and cook over medium heat for 9 minutes. Start timing as soon as the water begins to simmer. Drain immediately and set the pan and eggs under cold running water for 1 minute. Drain again and vigorously shake the eggs in the pan to loosen the shells. Peel the eggs and slice in half lengthwise.

Scoop out yolks, reserving 6 for another use. Set aside the whites. In a small bowl, mash the remaining 6 yolks. Mix in breadcrumbs, sour cream, chives or scallions and mustard. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish with a sprinkling of paprika. Arrange on a platter. (The eggs can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.

Bedeviled Egg Variations:
Curried Chutney Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons finely chopped fresh parsley, 1-1/2 teaspoon fresh parsley, 1-1/2 teaspoon curry powder, 1 teaspoon lemon juice, a pinch of cayenne, salt and pepper to taste. Garnish each deviled egg with a little chutney.

Watercress & Roquefort Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh watercress, 1-1/2 tablespoon crumbled Roquefort cheese, 1 teaspoons lemon juice, salt and pepper to taste. Garnish each deviled egg with a watercress sprig. This

Mediterranean Eggs: Instead of mustard and chives, season the egg-yolk mixture with 2 tablespoons chopped fresh parsley, 1 tablespoon capers, 1 teaspoon lemon juice, 1/2 teaspoon anchovy paste, salt and pepper to taste.

Garnish each deviled egg with a slice of pitted black olive.

Russian Eggs: Instead of mustard and chives, season the egg-yolk mixture with 1/2 teaspoon grated lemon zest, salt and pepper to taste. Garnish each deviled egg with a sprinkling of your favorite caviar.

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