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Deviled Eggs
MICHAEL ROMANO AND KENNY CALLAGHAN
of
Blue Smoke
Serves 4.
12 large eggs
2/3 cup mayonnaise
1 and 1/2 teaspoons tarragon-infused champagne vinegar
3/4 teaspoon Colman's dry mustard
21/2 teaspoons Dijon mustard
1/3 teaspoon cayenne pepper
1/2 teaspoon curry powder
Salt and freshly ground black pepper
Garnish: Blue Smoke Magic Dust (available at Blue Smoke, 116 East 27th Street, 212-447-7733)
Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Reduce the heat, and simmer for exactly 9 minutes. Pour off most of the water and immediately run cold water over the eggs.
Crack the eggshells and peel the eggs under running water. Cut a small sliver off both ends of each egg and halve them crosswise, forming round cups. Remove the yolks, and reserve. Pass the yolks through a fine sieve into a bowl. Add the mayonnaise, vinegar, mustards, cayenne, and curry powder to the bowl, and mix together with a rubber spatula until smooth. Season to taste with salt and pepper.
Spoon the egg-yolk paste into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes. (Or use a teaspoon to mound the yolk into the egg whites.) Sprinkle the top of the eggs with Magic Dust. Refrigerate immediately.
Romano and Callaghan's Brined and Smoked Chicken, Potato Salad and Cole Slaw.
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