The Devil's Lunch

I returned to the Lee Bros. cookbook today (I really hope somebody gets me this cookbook for Christmas when I have to give it back to the Miami Dade library) for deviled eggs.  Simple, but I'd been craving them.  And a little satisfying:  when I waved the platter into the living room, my wife said, "you made that!?"

Ingredients:

6 Eggs
3 Tbsp mayonnaise (the Lee Bros. recommend Duke's which deserves a post of its own)
1 Tbsp dijon mustard
1 tsp something spicy (they recommend hot sauce or pepper vinegar; I used jarred cherry peppers from Cento, because it's what I had)
dash salt
1/4 tsp garam masala
Chili powder (I used New Mexico Chili Powder from Rancho Grande)

Recipe: 

Boil the eggs in simmering water for 12-14 minutes.  (The water should be simmering rather than boiling super-rapidly to avoid cracking the eggs.)  Cool them in running water.  Take the shells off the eggs, cut them in half, and scoop out the yolks into a bowl.  Put the hollowed whites in the fridge or freezer to cool.
Add all the other ingredients except for the chili powder, and beat the yolk mixture into a smooth paste with a fork or a whisk.  Spoon them into the hollows in the whites. Dust with chili powder.  Eat!  (They're yummy, but remember, they're rich, so don't make yourself sick.  I made 6 so that others could sit in the fridge for snacks or lunch supplements throughout the week.

[In addition to the eggs, I had couscous salad-- leftover couscous and a few handfuls of chopped celery, radish, and jalapeno, tossed with an olive-oil-lime dressing.  They only key is to dress while the couscous is straight out of the microwave, to maximize absorption of the dressing.]