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. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Meals in Minutes. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999