Blue Smoke Deviled Eggs

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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.

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Steps

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Place the eggs in a saucepan , cover with cold water , and bring to a boil over high heat.

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Reduce the heat , and simmer for exactly 9 minutes.

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Pour off most of the water and immediately run cold water over the eggs.

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Crack the eggshells , roll each egg between your palms and peel under running water.

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Cut a small sliver off both ends of each egg and halve them crosswise , forming round cups.

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

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Season to taste with salt and pepper.

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Mound the yolk mixture into the egg whites.

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Refrigerate until served.

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Ingredients

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eggs, mayonnaise, tarragon-infused champagne vinegar, dry mustard, dijon mustard, cayenne, curry powder, salt and pepper