Ingredients
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12
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2/3
-
1 1/2
-
3/4
-
2 1/2
-
1/3
-
1/2
-
-
-
-
-
-
-
-
Directions
Blue Smoke Deviled Eggs, 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 , I found this recipe years ago from a different site, and I am asked all the time to make deviled eggs for parties and gatherings used to be able to find the tarragon infused champagne vinegar, and it was really excellent Now I cannot, and it is such a shame The recipe is still really good, but I haven’t settled on a replacement vinegar yet I may try infusing some of my own vinegar one day
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Steps
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1
Done
|
Place the Eggs in a Saucepan, Cover With Cold Water, and Bring to a Boil Over High Heat. |
|
2
Done
|
Reduce the Heat, and Simmer For Exactly 9 Minutes. |
|
3
Done
|
Pour Off Most of the Water and Immediately Run Cold Water Over the Eggs. |
|
4
Done
|
Crack the Eggshells, Roll Each Egg Between Your Palms and Peel Under Running Water. |
|
5
Done
|
Cut a Small Sliver Off Both Ends of Each Egg (so They'll Sit Without Wobbling) and Halve Them Crosswise, Forming Round Cups. |
|
6
Done
|
Remove the Yolks, and Mix With the Mayonnaise Through Curry Powder With a Rubber Spatula Until Smooth. |
|
7
Done
|
Season to Taste With Salt and Pepper. |
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8
Done
|
Mound the Yolk Mixture Into the Egg Whites. |
|
9
Done
|
(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
Done
|
Refrigerate Until Served. |
