Remove yolks from lengthwise-halved eggs and combine with remaining ingredients.
NOTES : Variations: Fill whites with caviar; mix mashed yolks with salt, pepper, sour cream or mayonnaise, and, using a small pastry tube, pipe a garnish of egg yolks around the caviar. Top each with a small bit of green pepper, lemon peel, olive, pimiento or onion.
Mash yolks with 2 tablespoons finely minced smoked or pickled herring; add a few drops lemon juice and olive oil, or french dressing; add just enough mayonniase for smoothness; fill white and garnish with a small bit of dill.
Crush 1 tablespoon capers and 1 or 2 anchovy fillets; add to mashed yolks and some mayo for smoothness. Garnish with culed anchovy fillet.
Fill whites with miced cooked lobster marinated in french dressing. Garnish with yolks and mayo. Add drop of mayo to top of lobster.
Mix yolks with equal part pâté de poie gras; add Madeira or sherry a drop at a time, to smooth. Fill whites with pastry tube. Sprinkle with finely chopped ripe olive, or with chopped truffle from pâté jar.