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Blue Smoke Deviled Eggs

5.0(5)

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.

by echo echo·published 2005-02-05

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Lunch/Snacks

Servings

12 serving(s)

Total time

19 min

prep 10 min

Calories / serving

127 kcal

Ingredients (8)

serves

12 large eggsegg
2/3 cup mayonnaisemayonnaise
1 1/2 teaspoons tarragon-infused champagne vinegarvinegar
3/4 teaspoon dry mustardmustard
2 1/2 teaspoons Dijon mustarddijon-mustard
1/3 teaspoon cayennecayenne
1/2 teaspoon curry powdercurry
salt and peppersalt-and-pepper

Instructions (10 steps)

01Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
02Reduce the heat, and simmer for exactly 9 minutes.
03Pour off most of the water and immediately run cold water over the eggs.
04Crack the eggshells, roll each egg between your palms and peel under running water.
05Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.

06Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.

07Season to taste with salt and pepper.

08Mound the yolk mixture into the egg whites.

09(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.

Nutrition (per serving)

Calories: 127 kcal
Protein: 7 g
Fat: 9 g
Saturated fat: 2 g
Carbs: 4 g
Fiber: 0 g
Sugar: 1 g
Sodium: 175 mg
Cholesterol: 215 mg

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