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Cooking Stage - A Southern Classic With A Twist
The Cooking Stage returns by popular demand at the Raleigh Home Show, and this year Triangle Today takes over the Kitchen Creations stage. One of their featured chefs is Stephanie Goldfinger from popular culinary destination Southern Season. With Easter and spring holidays coming, deviled egg are a potluck and brunch tradition. Want to put a little twist on the same old, same old, how about these ‘The Devil Made Me Do It” deviled eggs featured by Southern Season (Recipe from "Deviled Eggs" by Debbie Moose).
The Devil Made Me Do It: Deviled Eggs (Makes 12)
Ingredients:
6 hard boiled eggs, peeled, cut in half, yolked mashed in a bowl¼ cup mayonnaise
1 tablespoon Dijon mustard
1/8-teaspoon salt
1¼-teaspoon Caribbean-style habanero hot sauce, plus more for garnish
1 teaspoon curry powder
¼-teaspoon garlic powder
Salt and pepper, to taste
Directions:
1. 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).
2. Fill the whites evenly with the mixture. If you really like it hot, garnish each egg half with a dab more hot sauce
