Cook the Book: Blue Smoke Deviled Eggs

Cook the Book: Blue Smoke Deviled Eggs

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

  • Yield:makes 2 dozen


  • 12 large eggs
  • 2/3 cup mayonnaise
  • 1 1/2 teaspoons tarragon-infused champagne vinegar
  • 2 1/2 teaspoons Dijon mustard
  • 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


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

  2. 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. 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.