Prep 10 mins
Cook 9 mins
From the Blue Smoke restaurant on E. 27th Street in New York City. When I make them I actually just cut them in half lengthwise rather than the way described here.
- 12 large eggs
- 2⁄3 cup mayonnaise
- 1 1⁄2 teaspoons tarragon-infused champagne vinegar
- 3⁄4 teaspoon dry mustard
- 2 1⁄2 teaspoons Dijon mustard
- 1⁄3 teaspoon cayenne
- 1⁄2 teaspoon curry powder
- salt and pepper
- Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
- Reduce the heat, and simmer for exactly 9 minutes.
- Pour off most of the water and immediately run cold water over the eggs.
- Crack the eggshells, roll each egg between your palms and peel under running water.
- Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
- Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
- Season to taste with salt and pepper.
- Mound the yolk mixture into the egg whites.
- (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
- Refrigerate until served.
I found this recipe years ago from a different site, and I am asked all the time to make deviled eggs for parties and gatherings. I used to be able to find the "tarragon infused champagne" vinegar, and it was really excellent. Now I cannot, and it is such a shame. The recipe is still really good, but I haven't settled on a replacement vinegar yet. I may try infusing some of my own vinegar one day.
These are different and good but I don't think I like the tarragon flavor a lot. There is nothing wrong with the recipe just personal taste. Made for 1,2,3 hit wonders 2007
Went through most of the 197 recipes for deviled eggs, and this one is, to my taste, the very best. Love it--just a little variation from the standeard. easy to make.