Tuesday, January 15, 2013
Deviled Eggs... with a twist!
Smokey Deviled Eggs Every party needs a plate of deviled eggs. This recipe makes for a traditional flavor base but with a slight twist. Be sure to garnish with paprika for a colorful presentation. 10 eggs 7 tbsp good quality mayonnaise 1 tsp champagne vinegar 2 tsp Dijon mustard ½ tsp dry mustard ¼ tsp curry powder ¼ tsp cayenne pepper ¼ tsp paprika salt and pepper to taste Place eggs in a large sauce pan of cold, salted water over high heat. Bring to a boil. Immediately reduce the heat to maintain a simmer and cook for exactly 9 minutes. Using a slotted spoon, remove the eggs from the water and place under cold running water until cool to the touch. Gently crack the shells and peel the eggs under the running water. Halve the eggs. Scoop the yolks into a food processor and process until smooth. Cut a thin slice from the underside of each white, so they will sit flat on a plate. Arrange on plate and set aside. Add the mayonnaise, vinegar, Dijon mustard, dry mustard, cayenne, and curry powder to the yolks., Process briefly until well combined. Taste and adjust seasonings. Spoon the yolk mixture into a pastry bag fitted with a large star tip. Pipe the mixture into the egg whites. Garnish with paprika and serve immediately or cover and refrigerate for up to 2 days.