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Deviled Eggs
MICHAEL ROMANO AND KENNY CALLAGHAN
of
Blue Smoke
Serves 4.
12 large eggs
2/3 cup mayonnaise
1 and 1/2 teaspoons tarragon-infused champagne vinegar
3/4 teaspoon Colman's dry mustard
21/2 teaspoons Dijon mustard
1/3 teaspoon cayenne pepper
1/2 teaspoon curry powder
Salt and freshly ground black pepper
Garnish: Blue Smoke Magic Dust (available at Blue Smoke, 116 East 27th Street, 212-447-7733)
Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Reduce the heat, and simmer for exactly 9 minutes. Pour off most of the water and immediately run cold water over the eggs.
Crack the eggshells and peel the eggs under running water. Cut a small sliver off both ends of each egg and halve them crosswise, forming round cups. Remove the yolks, and reserve. Pass the yolks through a fine sieve into a bowl. Add the mayonnaise, vinegar, mustards, cayenne, and curry powder to the bowl, and mix together with a rubber spatula until smooth. Season to taste with salt and pepper.
Spoon the egg-yolk paste into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes. (Or use a teaspoon to mound the yolk into the egg whites.) Sprinkle the top of the eggs with Magic Dust. Refrigerate immediately.
Romano and C | 
