Blue Smoke Deviled Eggs
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By: echo echo
Blue Smoke Deviled Eggs
Recipe #110364 | 19 min | 10 min prep | add private note
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By: echo echo
Feb 5, 2005
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.
SERVES 12 (change servings and units)
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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
1Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
2Reduce the heat, and simmer for exactly 9 minutes.
3Pour off most of the water and immediately run cold water over the eggs.
4Crack the eggshells, roll each egg between your palms and peel under running water.
5Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
6Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
7Season to taste with salt and pepper.
8Mound the yolk mixture into the egg whites.
9(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).
10Refrigerate until served.
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