Recipe Index

← Back to the list

Blue Smoke's Devilled Eggs


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.

American/New American
Number of Servings
Makes 20 devilled eggs
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.
Edit Module