Blue Smoke Deviled Eggs

1. 1

   Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.

2. 2

   Reduce the heat, and simmer for exactly 9 minutes.

3. 3

   Pour off most of the water and immediately run cold water over the eggs.

4. 4

   Crack the eggshells, roll each egg between your palms and peel under running water.

5. 5

   Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.

6. 6

   Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.

7. 7

   Season to taste with salt and pepper.

8. 8

   Mound the yolk mixture into the egg whites.

9. 9

   (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).

10. 10

    Refrigerate until served.

* Per serving · 4 servings · Values may vary.