Devilled Eggs

Devilled eggs in true, flavourful, Polyphagous Dragon style.
These ain't no church-lady devilled eggs!

Ingredients:

• 5 large eggs, hardboiled, cooled & peeled
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon dry mustard powder
  
• 4 teaspoons HOT Caribbean style sauce (such as "Jamaica Hell Fire" or "Susie's Calypso")
  
• 1 teaspoon hot curry powder
  
• 1 tablespoon minced fresh basil

Directions:

Cut eggs in half lengthwise and scoop out the yolks.
Mash yolks with a fork and mix with mayo, hot sauce, basil and spices.
Spoon (or pipe from a bag) yolk mixture back into wells in egg whites.
Serve chilled. (Just not at your church luncheon -- unless the attendees have been suitably warned!)