Recipe by echo echo
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.
Top Review by KymarahD
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.
- 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
Directions See How It's Made
- 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.