This recipe found its genesis in a kitchen that had run out of Worcestershire sauce. Poking through the spice cupboard, I searched for a flavorful replacement and came across some curry powder. "Hey, why not?" I thought! It's a small twist on a classic but I found I liked it enough that, more often than not, I now make most of my deviled eggs with curry powder. Adding Mara? pepper on top was a later addition and another twist on the classic recipe (which usually calls for cayenne pepper). Mara? pepper adds a bit of heat but also a lovely, fruity sweetness that works well with the other ingredients (as well as providing that necessary color contrast!). As a final note, you may want to play with the amount of mustard. I like my deviled eggs quite mustardy but after my family made it clear that they did not, I toned it down a bit. If you are like me, add more than the 3/4 of a teaspoon, tasting until you get the right strength for you!

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