Shortcuts: Ready to get a bit devilish with your eggs?

It's picnic season and I'm feeling a bit devilish, so I decided to explore deviled eggs and share a little trivia.

My "Food Lover's Companion" (Herbst, 2001) revealed "a hard-cooked egg that has been cut in half lengthwise and the yolk removed, mashed and mixed with any various flavors" is known as a "stuffed egg." It doesn't become a "deviled egg" until hot sauce like Tabasco or cayenne pepper is added to the mix.

Obviously the term "deviled eggs" has been used loosely over the years.

I enjoy a little curry powder blended with mayonnaise, mustard and crumbled yolks. You may favor a dab of horseradish, fresh dill or cilantro. We all have our family favorites.

The recipes below were selected for their uniqueness.

Occasionally, I indulge in one of those little wrapped cans of deviled ham. The Southern-style recipe for stuffed eggs combines the salty ham spread with sweet pickle relish. Or, how about Tex-Mex eggs or stuffed eggs kicked up a notch with Chinese mustard?

No-yolk deviled eggs are a creative way to cut down on cholesterol by substituting mashed potatoes. (Those trays of ready-made mashed potatoes, found in the meat section of your grocery store, would certainly provide a shortcut!)

Basic recipe for stuffed eggs

Slice hard-cooked eggs in half lengthwise; remove yolks. Set whites aside. In a small bowl, combine mashed yolks with selected ingredients (see below). Mix well. Stuff or pipe into whites. Garnish with a sprig of parsley, a slice of olive or a shake of paprika. Refrigerate until serving

Southern Style

6 hard-cooked eggs

1 (4.5 ounce) can deviled ham spread

1 tablespoon sweet pickle relish (optional)

1 tablespoon mayonnaise, or as needed

Salt and pepper to taste

1 pinch paprika

Tex-Mex Eggs

6 hard-cooked eggs

1 tablespoon sliced green onion

2 tablespoons prepared salsa

1/4 cup mayonnaise

1/4 cup shredded cheddar cheese (sprinkle on top)

Zippy Eggs

12 hard-cooked eggs

2 tablespoons mayonnaise

1 teaspoon Chinese hot prepared mustard

2 teaspoons yellow mustard

Salt and pepper to taste

Paprika, for garnish

No-yolk Deviled Eggs

10 hard-cooked eggs

3/4 cup mashed potatoes (prepared with skim milk and margarine)

1 tablespoon fat-free mayonnaise

1 teaspoon prepared mustard

2 drops yellow food coloring (optional)

Paprika

Slice hard-cooked eggs in half lengthwise; remove yolks (refrigerate for another use). Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net.