CAROLINA ALUMNI REVIEW 43
The Devil Made Me Do It
This is one of my personal favorites,
the deviled egg I always make for parties
and potlucks. Be sure to use a fruity,
Caribbean-style habanero hot sauce,
not a vinegar-based sauce.
6 hard-cooked eggs, peeled, cut in half
and yolks mashed in a bowl
4 cup mayonnaise
1 tablespoon Dijon mustard
4 teaspoons Caribbean-style habanero
hot sauce, plus more for garnish, if
1 teaspoon curry powder
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
▶ 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.
From Deviled Eggs: 50 Recipes
From Simple to Sassy
by Debbie Moose,
published by Harvard Common Press.