Blue Smoke Deviled Eggs
photo by Lavender Lynn
- Ready In:
- 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.
Questions & Replies
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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.
Made these using white wine vinegar and added a sprig of tarragon the day before to infuse since I cannot get champagne vinegar. The flavors were subtle but all there, I especially liked the hint of curry powder. Served them not as an appetizer but with grilled tuna, potato sald and broccoli. I also, like yourself, just sliced them lengthwise.
RECIPE SUBMITTED BY
[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. 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