HELOISE Spice up recipe of deviled eggs and make an appetizing holiday hit

Dear Readers: After a recent column on deviled eggs, we received some great ways to spice them up, and we wanted to share some of these interesting twists on an old favorite.
UNancy Null of Springfield, Mo., says: "I work with more than 100 co-workers. Whenever we have a 'food day,' everyone wants me to bring my deviled eggs. I use mayo, mustard, a dash of salt, 1 capful of red cider vinegar, and the secret ingredient is 1/8 cup of sugar. They really are the best."
UIrene Rominger of Greenville, Texas, says: "My special ingredient that I add to deviled eggs is Worcestershire sauce. It makes them taste very good, and people love them when I take them places. I also garnish the tops with paprika and put a slice of pimento-stuffed Spanish olive in the center of the egg."
UMelba Hogan of Hope, Ark., says, "I find that a little honey mustard adds a sweet taste to the eggs."
UVicky Hood of San Antonio says: "When I make deviled eggs, I toss out (or give to the pets) half of the egg yolks and replace them with firm tofu. I use a little heavy hand on the seasonings, and no one knows the difference (including my husband)."
UEmilie Prescott of Hope, Ark., says: "I have learned to save leftover creamed (mashed) potatoes and add some or all to my other ingredients when preparing deviled eggs. This gives you plenty of stuffing and is so good! If I don't have any creamed potatoes in the refrigerator, I just create some by using instant potatoes."
UCharlotte Sullivan of Vine Grove, Ky., says: "I add about 4 ounces of cream cheese to the yolks of a favorite deviled-egg recipe. So good and creamy. I also add fresh, chopped chives or parsley to the top of each egg."
Thanks so much to all of the readers who took the time to drop us a line. With the upcoming holidays, these deviled-egg ideas are sure to be a hit! Heloise
Dear Heloise: The other day, while in a hurry at the grocery store, I picked up some cranberry juice. When I got home and looked at the label, I noticed that it wasn't 100 percent juice. This upset me. So, a caution to others -- be sure you know what you're buying! Georgiana P., via fax
Georgiana, you're right! You must read the label to see what percentage of juice a drink is. If you see the words "drink," "beverage" or "cocktail" on the label, then these are not 100 percent juice. Some of these drinks can actually only have 10 percent juice. So again, check those labels. Heloise
Dear Heloise: You recently advised readers to avoid refried beans and sour cream in Mexican food. While still high in sodium, "no fat" refried beans are available. They have no fat or cholesterol. Many brands of fat-free sour cream are available, usually on the shelf next to the regular sour cream. It might take a little extra looking or asking a question or two. John in San Angelo, Texas
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
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