Prepare as above except, omit celery, ginger, chile paste, and the garnishes. Stir 1 teaspoon spicy brown mustard or Dijon-style mustard, 1/2 teaspoon dried dillweed, and 1/8 teaspoon bottled hot pepper sauce into yolk mixture. Fold in 1/4 cup frozen peeled, cooked salad shrimp, thawed, well-drained and chopped. Garnish each top with an additional salad shrimp and a small flat-leaf (Italian) parsley leaf or snipped fresh dill, if you like.
It's Italian Deviled Eggs:
Prepare as above except, omit celery, ginger, chile paste, and the garnishes. Stir 1 tablespoon grated Parmesan cheese, 1 tablespoon chopped, toasted pine nuts and 1/4 teaspoon dried basil, crushed, into the yolk mixture. Garnish each top with a thin red and/or white radish slice, small basil leaf, or roasted red sweet pepper strip, if you like.
(Asian-Inspired Deviled Eggs)
62 calories; total fat 5g; saturated fat 2g; cholesterol 113mg; sodium 39mg; carbohydrates 0g; fiber 0g; protein 3g; vitamin a 292IU; vitamin c 0mg; calcium 20mg; iron 0mg.