Deviled Egss with Champagne vinegar

By CorbettCook

12 large eggs
2/3 cup mayonnaise
1 1/2 teaspoons tarragon-infused champagne vinegar
2 1/2 teaspoons Dijon mustard
3/4 teaspoon mustard powder (they use Colman's)
1/4 teaspoon cayenne (or to taste)
1/2 teaspoon curry powder
Finely ground kosher salt and ground black pepper

Magic Dust or your favorite dry rub

Ingredients

• 12 large eggs
• 2/3 cup mayonnaise
• 1 1/2 teaspoons tarragon-infused champagne vinegar
• 2 1/2 teaspoons Dijon mustard
• 3/4 teaspoon mustard powder (Colman's)
• 1/4 teaspoon cayenne (or to taste)
• 1/2 teaspoon curry powder
• Finely ground kosher salt and ground black pepper
• Your favorite dry rub

Details

Servings 24

Preparation

Step 1

1. 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 2 minutes. Let sit in pan for 12 minutes after simmering.
Pour eggs into bowl of icewater.

2. Crack the eggshells. Cut a small sliver off both ends of each egg and halve them through the equator, forming round cups.

3. Remove the yolks and pass them 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.

4. Spoon the egg-yolk paste into a pastry bag fitted 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 until you're ready to serve.