Blue Smoke Deviled Eggs
- Reviews 5
Ready In: 19 mins
Serves: 12
Ingredients
- 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
- 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.
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