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6 Hard Boiled Eggs

1 tsp Texas Pete Hot Sauce


3 tbsp Heavy Mayonnaise


1 tsp Dijon Mustard


1/4 tsp Curry Powder


.5 oz Boneless Ham, julienne



Using a sharp knife, cut all eggs in half and remove yolks to a mixing bowl. Whites should be arranged on a parchment lined sheet tray. Combine hot sauce, mayonnaise, Dijon and curry with yolks until well mixed. Force mixture through a fine sieve with the back of a metal spoon. Place mixture in a pastry bag with star tip and pipe into egg whites. Garnish with julienne ham, minced bacon, paprika and/or green onions. Makes 12 halves

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.



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