Blue Smoke Deviled Eggs

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• 2 reduce the heat, and simmer for exactly 9 minutes.
• 3 pour off most of the water and immediately run cold water over the eggs.
• 4 crack the eggshells, roll each egg between your palms and peel under running water.
• 5 cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• 6 remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• 7 season to taste with salt and pepper.
• 8 mound 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).
• 10 refrigerate until served.