Yield: 20 deviled egg halves. 10 eggs for hard-boiling 1 tsp. tarragon-infused champagne vinegar 1/2 tsp. Coleman's Dry Mustard 2 tsp. Dijon mustard 7 Tbsp. mayonnaise 1/4 tsp. cayenne pepper 1/2 tsp. curry powder to taste, paprika to taste, salt and pepper Cover eggs with cold water. On high heat brings eggs to a boil. Turn heat down to a simmer for exactly 9 minutes. Remove eggs from heat and cool under running cold water. Crack the shells of hardcooked eggs and peel off the shell under ...

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