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.
- 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)
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.