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Blue Smoke Deviled Eggs

Blue Smoke Deviled Eggs

Yield: 20 deviled egg halves.

10 eggs for hard-boiling
1 tsp. tarragon-infused champagne vinegar
1/2 tsp. Coleman's Dry Mustard
2 tsp. Dijon mustard
7 Tbsp. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. curry powder
to taste, paprika
to taste, salt and pepper

Cover eggs with cold water. On high heat brings eggs to a boil. Turn heat down to a simmer for exactly 9 minutes. Remove eggs from heat and cool under running cold water. Crack the shells of hardcooked eggs and peel off the shell under running water. Cut a small sliver off each end of the eggs.

Cut the eggs in half straight down the middle, to leave the same amount of egg white on either side of the knife. Take out the yolk and reserve. The two halves of the egg white should look like equal size cups. Place egg yolks through small hole China cap. Mix in mayonnaise, vinegar, mustards, cayenne, curry powder, salt and pepper. Place egg yolk mixture into a pastry bag with a star tip. Pipe mixture into egg whites in the shape of rosettes. Sprinkle top of eggs with paprika. Refrigerate immediately.

Recipe Provided by: Executive Chef Kenneth Callaghan, Blue Smoke, New York City.

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