Email
Print |
Blue Smoke's Devilled Eggs |
|
| Category: | Appetizers |
|---|---|
| Description: | Although sometimes viewed as a "retro" snack in hip bars and restaurants, the devilled egg never went out of fashion in many barbecue joints. Blue Smoke's lightly tangy version is a certain crowd pleaser. |
| Number of Servings: | Makes 20 devilled eggs |
| Ingredients: | 10 hard-boiled eggs 1 teaspoon Champagne vinegar 1/2 teaspoon of Coleman's Dry Mustard powder 2 teaspoons Dijon mustard 7 tablespoons mayonnaise 1/4 teaspoon cayenne pepper Salt & pepper, to taste 1/4 teaspoon curry powder (optional) |
| Directions: | Gently crack the shells of the hard-boiled eggs and peel under cool running water. Cut a small sliver off of each end of each egg, so that it will sit flat on a plate, and slice in half lengthwise. Remove the firm yolk, setting the whites aside. Blend the yolks in a food processor until smooth. Add remaining ingredients and blend until thoroughly mixed. Pipe or spoon mixture into egg white "cups" and refrigerate until served. |
-->