Cook The Book: Blue Smoke Deviled Eggs
- 12 large eggs
- 2/3 cup mayonnaise
- 1 1/2 teaspoons tarragon-infused champagne vinegar
- 2 1/2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne (or to taste)
- 1/2 teaspoon curry powder
- Finely ground kosher salt and ground black pepper
- or your favorite dry rub
- 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 through the equator, forming round cups.
- Remove the yolks and pass them 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.
eggs, mayonnaise, tarragoninfused champagne vinegar, mustard, cayenne, curry powder, ground kosher salt, rub
Taken from www.seriouseats.com/recipes/2007/06/cook-the-book-blue-smoke-devil.html (may not work)