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.

  • 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.

Published on July 6, 2010
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Dylan Garret

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