The Devil Made Me Do It

Used by permission from Deviled Eggs: 50 Recipes from Simple to Sassy by Debbie Moose (Harvard Common Press)

12 deviled eggs

• 6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/4 teaspoons Caribbean-style habanero hot sauce, plus more for garnish, if desired
• 1 teaspoon curry powder
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

• 1. Combine the thoroughly mashed yolks with the mayonnaise and mustard.
• 2. Stir in the hot sauce, curry powder, and garlic powder. Taste, then season with salt and pepper (you may not need any).
• 3. Fill the whites evenly with the mixture. If you really like it hot, garnish each egg half with a dab more hot sauce.

Photographer: iStockPhoto.com/Pattie Calfy

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