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

1. 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.

2. Remove eggs from water, and run under cold water until cool enough to handle. Gently crack shells, and peel eggs under cold running water.

3. 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.

4. 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.

5. Place yolk mixture in a pastry bag with a star tip. Pipe mixture into egg-white cups in shape of rosettes.

6. Place in a covered container, and refrigerate until ready to serve.

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