HELOISE Suggestions offered to spice up deviled eggs

Dear Friends: In a recent column, we asked readers to send in unusual techniques they use to spice up deviled eggs. Boy, we got a lot of delicious suggestions and thought we would share some more of them.
UBetty of Huntington Beach, Calif., says, "I do it the easy way -- mash yolks with ranch salad dressing -- nothing else needed."
UL.G. of Escondido, Calif., says: "I have a low-fat, no-cholesterol way to enjoy the taste of deviled eggs. I cook up some chunks of peeled potato, mash the potato with a little mustard for color and taste, and spoon that into the cooked egg whites instead of using yolks. Eliminating the yolks, which contain all of the eggs' cholesterol, is a boon for those who must limit their diets. If a little cholesterol can be tolerated, add a bit of mayonnaise to the potato mixture, or use reduced-fat mayonnaise. I find that this is very close to the real thing."
ULaraine Grimaldi of New Jersey says: "I've been noticing the recipes on deviled eggs and thought your readers might like to try my version. It's very simple: Just mix mayonnaise with salsa and fill the whites. No need to season anything -- it's all in there. Try them -- you'll like them."
UShannon, via e-mail, says: "I have a hint for deviled eggs from my ex-mother-in-law. Instead of mixing in mustard, mayonnaise and relish, buy a container of sandwich spread. Every year I'm in charge of deviled eggs for holidays and other occasions. And every time, I go home with an empty container."
UDebby 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. Add to mayonnaise and fill egg halves."
UKay from Sterling, Kan., says, "It makes all the difference in the world when you lightly sprinkle the whites with salt before adding the filling."
Many, many thanks to all of you who took the time to drop us a line with "egg-cellent" recipes! Heloise
Dear Heloise: Keep a simple paint-can opener in your utensil drawer to use when opening vacuum-sealed jars of pickles, relish, jams, etc. It releases the seal for easy opening! Vivian, Vine Grove, Ky.
Dear Heloise: As a busy working mother, it is often difficult to come up with a fast, easy meal that everyone likes. Everyone in my family enjoys meatloaf.
One evening, after a long day at work, I decided to make a meatloaf. I did not have time to wait for the rice to cook (I use rice in my recipe). I found some frozen, shredded potatoes in the freezer. I added the frozen potatoes in place of the rice. My family raved about the meatloaf, and it was a nice change. Judy Week, New Braunfels, Texas
King Features Syndicate