Provided by: Chefs Michael Romano, Kenny Callaghan
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.
Crack the eggshells and peel the eggs under running water. Cut a small sliver off both ends of each egg and halve them crosswise, forming round cups. Remove the yolks, and reserve. Pass the yolks 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.
Spoon the egg-yolk paste into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes. (Or use a teaspoon to mound the yolk into the egg whites.) Sprinkle the top of the eggs with Magic Dust. Refrigerate immediately.(Published 2002)