Being in between recipe requests means the column is having to take a different tack today.

Turns out that it’s a good Sunday for that to happen for a couple of reasons. One, it’s wedding shower day for my friend, Sarah Bates, and I’ll be making deviled eggs this morning to take to the party this afternoon. Two, spring is right around the corner (well, today’s weather should feel like it’s fully arrived). And spring is high season for eggs and egg dishes.

Right in sync is an arrival of another sort, a new cookbook called “D’lish Deviled Eggs — A Collection of Recipes From Creative to Classic” by Kathy Casey (Andrews McMeel, $14.99).

The author may live in Seattle, but she “gets” deviled eggs to the tune of 50 fun recipes. They range from the old-fashioned picnic style to a “Dirty Martini” and a red-hot buffalo version. It may sound strange, but there are even a few sweet ones in the mix, including a French Toast Deviled Egg that looks very tasty.

As I wrote this, it was Thursday afternoon, and I had not yet decided which one I’m going fix. Among the contenders:

Emerald Asparagus & Sweet Onion Deviled Eggs

Makes 24

Ingredients

1 dozen hard-cooked eggs

For the filling:

12 spears baby asparagus, bottoms trimmed

3 tablespoons mayonnaise

3 tablespoons sour cream

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1 teaspoon finely minced fresh mint

2 tablespoons minced sweet white onion

For the topping:

24 reserved, halved asparagus tips

Directions

In a medium pot, bring 4 cups of water to a boil, then add the asparagus and quickly blanch for 30 seconds. Immediately remove the asparagus from the boiling water and run under cold water to stop the cooking. Drain well. Cut off the tips, slice the tips in half lengthwise, and reserve for garnish. Slice the stems (you should have about 1/2 cup) and puree in a food processor with the mayonnaise, sour cream, lemon juice and salt, until smooth.

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the pureed asparagus mixture, and mix until smooth. (May use an electric mixer with a whip attachment.) Stir in the mint and onion. Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. Top each egg half with a piece of asparagus.

Bloody Mary Deviled Eggs

Makes 24

Ingredients

1 dozen hard-cooked eggs

For the filling:

1/2 cup mayonnaise

1 tablespoon prepared horseradish

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1/4 teaspoon celery seeds

1/4 teaspoon salt

For the topping:

1/2 cup very tiny-diced tomatoes

2 tablespoons minced celery

4 teaspoons minced, pimiento-stuffed green olives

1 tablespoon fresh lemon juice

2 teaspoons vodka

Directions

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, horseradish, Worcestershire sauce, Tabasco sauce, celery seeds and salt, and mix until smooth. (May use electric mixer with a whip attachment.) Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix together the tomatoes, celery, olives, lemon juice and vodka.

Top each egg half with about 1 teaspoon of the mixture.

Pie in the sky?

For selfish reasons — as in, maybe the newspaper would send me to cover it — I’ve always wished for a local contender in the National Pie Championships. The 19th annual contest, sponsored by the American Pie Council and Crisco, is coming up April 26-28 in Orlando, Fla.

It is open to both amateurs and professionals.

There is still time to enter, but it will cost a pretty penny to do so: $125 for members of the American Pie Council (know any of those?) and a whopping $250 for nonmembers. Those rates are good until March 30; after that it costs $100 more per pie.

Should you want to volunteer (pie tastings included?), there are positions open. Visit www.piecouncil.org for info.

Who’s got the recipe?

Mary Miller of Summerville has two good requests. She is looking for your best go-to recipes to say thank you, when there is an illness or death, etc. She has two, which I’ll share with readers later, that are easy and fast and would like others.

Second, she writes, “Several years ago there was a cornbread recipe on the box of a pancake mix. The cornbread came out with a cakelike texture. You did not add cornmeal to the recipe. I have gone online but had no luck finding it.”

Have a recipe you’ve lost or simply desire? Email food@postandcourier.com or call Food and Features Editor Teresa Taylor at 937-4886.