Pub-Style Deviled Eggs

Last week my wonderful friend Joyce at October Farm sent me two more boxes of cook books, plus pastas, Russian candies, Amish dishtowels, Easter candy, some of her homemade "crack". You get the picture. It was like Christmas. I have hardly had time to look at the cook books, but I did latch on to one called The Travlin' Gourmet that I liked a lot, and I have this thing about deviled eggs. I've never met one I didn't like, except the ones with pickle relish.

The reason they called deviled eggs "deviled" is because they're supposed to be hot! However, most renditions of the snack are bland beyond belief. Not so with this spicy offering from London's Black Friar Pub. If you want to tone it down a bit, substitute diced green pepper for the jalapeno or hot banana pepper, or reduce the amount. I used 1/2 tablespoon diced jalapeno and 1 tablespoon diced green pepper. Perfect for me!

Pub-Style Deviled Eggs
Serves 8
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8 hard boiled eggs, shelled
1/4 cup good mayonnaise
1 1/2 tablespoons finely diced onion
1 1/2 tablespoons finely diced jalapeno or hot banana pepper
2 teaspoons vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoon curry powder
1 teaspoon minced fresh parsley
1/2 teaspoon cayenne
paprika

Cut eggs in half lengthwise, remove the yolk, and reserve the whites. Mash the yolks with the mayonnaise and combine with the onion, pepper, vinegar, mustard, curry powder, parsley and cayenne. Fill the egg halves with the yolk mixture; sprinkle each egg with paprika.