Why, of course I have a deviled egg costume! And here’s a devilish spicy treat from my cookbook “Deviled Eggs: 50 Recipes from Simple to Sassy” (Harvard Common Press, 2004) to go with it. I haven’t yet found a milk bottle costume for my new book, “Buttermilk: A Savor the South Cookbook” (UNC Press).
The Devil Made Me Do It
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 (Cackalacky, made in North Carolina, is a good choice)
1 teaspoon curry powder
1/4 teaspoon garlic powder
Salt and black pepper to taste
Combine the thoroughly mashed yolks with the mayonnaise and mustard. Stir in the hot sauce, curry powder and garlic powder. Taste, then season with salt and pepper (you may not need any). Fill the whites evenly with the mixture.
If you really like it hot, garnish each egg half with a dab more hot sauce. Smoked paprika makes a good garnish, too. Makes 12.