Recipe courtesy Tyler Florence
Put the eggs in your largest pot and cover with 1 inch of water. Bring to a boil over high heat. Once the water boils, turn off the heat, cover the pot, and let the eggs sit in the hot water for 20 minutes. Cool the eggs by running them under cool water. Peel them and cut them in half lengthwise. Carefully scoop the egg yolks into a food processor. Add the mayonnaise, Dijon mustard, lemon juice, curry, cayenne, and salt and pepper and puree until smooth.
Classically, the yolk filling is piped into the egg white using a pastry bag fitted with a star tip. This presentation is very old school but it’s actually a really quick method too. If you prefer, use a teaspoon to fill the eggs. They’ll look great either way. Garnish the eggs with the caviar and chives.
Edited: October 9th, 2009