Categories: appetizer, not tried
Ingredients
- 10 large eggs
- 1 tsp Champagne vinegar
- 1/2 tsp dry mustard, preferably Colman’s
- 2 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- 7 Tbs mayonnaise
- 1/4 tsp curry powder (optional)
- Salt and freshly ground black pepper.
Directions
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Place eggs in a 4-quart saucepan, and cover with cold water. Place over high heat, and bring to a full boil;reduce heat to low, and simmer 9 minutes.
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Remove eggs from water, and run under cold water until cool enough to handle. Gently crack shells, and peel eggs under cold running water.
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Cut a small slice from both ends of the eggs so they will sit flat on a plate when halved. Halve eggs crosswise, and gently remove yolks. Set cup-shaped whites aside.
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In a small food processor combine yolks, vinegar, dry mustard, Dijon mustard, cayenne and mayonnaise. Blend until smooth. Taste, and add curry powder if desired. Season to taste with salt and pepper.
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Place yolk mixture in a pastry bag with a star tip. Pipe mixture into egg-white cups in shape of rosettes.
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Place in a covered container, and refrigerate until ready to serve.