HELOISE Special ingredients add an extra spark to deviled eggs

Dear Readers: We ran a column a few months ago asking our readers what special ingredient they add to deviled eggs. Here are some of the tasty hints.
A reader from Prince Frederick, Md., says: "I use a special ingredient in my deviled eggs ... it is curry powder. Wherever I take them, I get compliments. If I go to a gathering and I didn't bring my eggs, everyone says, 'Where are the deviled eggs?' Debby Little of Newton, N.C., says: "I have a special ingredient for deviled eggs: bacon. I always fry thin bacon strips (crispy) or use leftovers from breakfast."
Shannon, via e-mail, says: "Instead of mixing in mustard, mayonnaise and relish, I buy a container of sandwich spread. Every year, I'm in charge of deviled eggs for holidays or other occasions, and every time, I go home with an empty container."
Fred Gardner, via e-mail, says: "To spike up your eggs, use what's left in the dressing bottles, such as blue cheese, Thousand Island, etc. It will kick the eggs up a notch."
Margaret Curry, via e-mail, says: "When I make deviled eggs, I always add some juice from bread-and-butter pickles and some dry mustard, along with the mayonnaise-type salad dressing. Makes very tasty eggs, but don't overdo the dry mustard unless you like hot stuff."
Janie Thomas of Fernandina Beach, Fla., adds finely chopped cooked shrimp (1/4 cup when making 6 eggs -- 12 halves). She also sprinkles seafood seasoning on the finished eggs.
Peggy Lagnese of Rochester, N.Y., adds horseradish (the amount is up to the individual's taste). She also tops the filled egg with a whole cocktail onion. Heloise
Dear Heloise: You asked for family-secret recipes for deviled eggs. Well, we have one in our family, with a funny twist. We have large family gatherings quite frequently. As each of my children has grown up, he or she has been given tasks to help with these. One of the first tasks has been to help with the deviled eggs. Many years ago, the oldest made them for the first time. When the eggs are stuffed, we sprinkle them with paprika to make them festive-looking. The oldest daughter went looking for the "red stuff," and -- you guessed it -- she got cayenne pepper instead. Needless to say, when the first cousin took the first bite, was he in for a surprise. Now the running joke in the family is, "Who made the deviled eggs?" Brenda, Via E-mail
Dear Heloise: Here is an easy way to make deviled eggs:
Put all your ingredients in a plastic bag (after spraying the inside of the bag with nonstick vegetable spray). Knead until smooth, then cut an end from the bag and pipe the filling into the egg. Very easy, and no mess. D. Atchinson, Rockwood, Pa.
Dear Heloise: I found a good use for my ice-cream scoop. I use it to get olives out of jars. It's deeper than a spoon, and the olives don't roll off. Joy Conway, Birmingham, Ala.
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate