Place eggs in large sauce pan with cold water over high heat, as soon as water reaches boiling point turn off burner cover pan with tight lid and let sit at least 10 to 15 minutes. Pour off water, roll eggs around in pan to crack shells. Peel eggs, wipe with damp paper towel to remove any small pieces of shell. Cut eggs in half lengthwise, remove yolks and place in small bowl. Place whites of eggs in large resealable plastic bag.
With fork mash egg yolks, until very small granules, slowly drizzle 1 to 2 tablespoons of liquid from Suan's® Scotch Bonnet Pepper Relish, add 1 tablespoons of mustard, 1 to 2 dashes of curry powder, this is a very strong flavor, you can add more to your taste, 1 tablespoon finely minced onion. Combine well, if mixture is too thick, add more liquid from relish. Salt and pepper to taste; adjust ingredients as desired. Put mixture in piping bag with wide decorating tip. Fill eggs as needed, this will keep eggs until serving time. Top with a small amount of Suan’s® Scotch Bonnet Pepper Relish.