• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon sugar
• 1/2 teaspoon yellow mustard
• 2 teaspoons Colon Cleaner Hot Sauce (Elixer of Capsicin
• Extremus) or Inner Beauty Real Hot Sauce
• 1 teaspoon white vinegar
• to taste salt
• to taste black pepper
  

Hard boil the eggs by placing them in a pot with enough water to cover them. Then put the pot on the stove over high heat until the water boils. Turn the heat down to a medium boil and let cook for 12 minutes. Remove the eggs from the water and let cool.

Remove shells from eggs and cut eggs in half length wise. Scoop egg yoks out and place in medium mixing bowl. Mash the yokes with a fork until the mixture is of an even consistency. Add all remaining ingredients except for the hot cause. Mix with a fork or wisk until mixture is even in consistency again. Add hot sauce until the desired heat level is achieved. I used two teaspoons of Color Cleaner for a batch of Deviled Dragon's Eggs I shared with some folks from work.

I choose Inner Beauty Real Hot Sauce and Color Cleaner Hot Sauce for this recipe because they are both mustard based sauces.

Dragon and Lily Pork

The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn't be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat.

1 hour (45 min prep, 15 min cooking)
4 servings

• 16 ounces firm tofu, diced into 1/2 inch cubes
• 8 ounces pork tenderloin, minced
• 1 tablespoon chili paste with garlic
• 1 tablespoon soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons grated ginger
• 2 tablespoons minced garlic
• 1/2 cup chicken broth
• 2 tablespoons plum jelly
• 1 teaspoon szechwan pepper
• 1/3 cup finely sliced scallions
• 1 tablespoon cornstarch
• 2 tablespoons water
• 6 cups rice
  

Blend together the minced pork, chili paste with garlic, and soy sauce.
Heat oil in wok and add pork mixture, cook for about 1 minute.
Add the ginger and garlic to the wok, cook briefly.
Add chicken broth and plum jelly and cook for about 1 minute.
Make sure that the jelly is mixed in thoroughly.
Add the tofu cubes and stir gently.
Heat for about two minutes.
Add Szechwan pepper and scallions.
Mix cornstarch and water and add it, stirring gently.
Once the sauce is thickened serve over white rice.