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DEVILED EGGS




Source of Recipe


Caroline Rhea Show


Recipe Introduction


Garnish: Blue Smoke Magic Dust
(available at Blue Smoke (212) 447-7733)






List of Ingredients




12 large eggs
2/3 cup mayonnaise
1 1/2 teaspoons tarragon infused champagne vinegar
3/4 teaspoon Colman’s dry mustard
2 1/2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon curry powder
Salt and freshly ground black pepper




Recipe



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 and peel the eggs under running water.

Cut a small sliver off both ends of each egg and halve them crosswise, forming round cups.

Remove the yolks, and reserve.

Pass the yolks through a fine sieve into a bowl.

Add the mayonnaise, vinegar, mustards, cayenne, and curry powder to the bowl, and mix together with a rubber spatula until smooth.

Season to taste with salt and pepper.

Spoon the egg-yolk paste into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes. (Or use a teaspoon to mound the yolk into the egg whites).

Sprinkle the top of the eggs with Magic Dust.

Refrigerate immediately.