Blue Smoke Deviled Eggs – a delicious recipe with eggs, mayonnaise, tarragon-infused champagne vinegar, dry mustard, mustard, cayenne. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
2
Reduce the heat, and simmer for exactly 9 minutes.
3
Pour off most of the water and immediately run cold water over the eggs.
4
Crack the eggshells, roll each egg between your palms and peel under running water.
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
Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
7
Season to taste with salt and pepper.
8
Mound the yolk mixture into the egg whites.
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
Refrigerate until served.
704
kcal
Calories
60
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 large eggs, 2/3 cup mayonnaise, 1 1/2 teaspoons tarragon-infused champagne vinegar, 3/4 teaspoon dry mustard, and more.
Yes, Blue Smoke Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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