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Cook the Book: Blue Smoke Deviled Eggs

Posted by Ed Levine, June 8, 2007 at 2:53 PM

On the eve of the Big Apple BBQ Block Party, I thought I'd include a recipe from Blue Smoke, the barbecue joint that's a part of Danny Meyer's Union Square Hospitality Group, the organization largely responsible for the event.

This is for another side dish because I think we've got you covered with meat for the week. And it's for Blue Smoke Deviled Eggs, because they're perfect for barbecue, picnics, or any other kind of outdoor entertaining you'll be doing this summer.

Blue Smoke Deviled Eggs
- makes 24 -

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 (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

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

2. Crack the eggshells and peel the eggs under running water. 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.

2 Comments | Tags: barbecue, books, Cook the Book, CTB: Peace Love and Barbecue, deviled eggs, eggs, Mike Mills