Based on a recipe from the Wednesday Sept 27th 2006 Dining Section of the NYTimes and is adapted from the recipe from the restaurant Blue Smoke, here.
The original recipe can be found at the link, it was scaled down and modified a bit.
The recipe was part of an article that was about how strong drinks are not from men alone. The columnist Alex Witchel talks about her experience at a lot of eating establishments where she was served more diluted drinks (Bourbon) compared to her husband or other men. The article has a nice quote
"Serve a woman bourbon lite, and she may put you under the table"LOL. It reminds me of *A* who can hold her alcohol far better than me.
Time: 25 minutes
1/2 teaspoon each of white wine and red wine vinegar
½ teaspoon dry mustard
2 teaspoons Dijon mustard
¼ teaspoon cayenne pepper
4 tablespoons mayonnaise
¼ teaspoon cumin powder (optional)
Salt and freshly ground black pepper.
1. Place eggs in a saucepan, and cover with cold water. Place over high heat, and bring to a full boil; reduce heat to low, and simmer 9 minutes. Remove eggs from water, and run under cold water until cool enough to handle. Gently crack shells, and peel eggs under cold running water.
2. 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.
3. In a small food processor combine yolks, vinegar, dry mustard, Dijon mustard, cayenne and mayonnaise. Blend until smooth. Taste, and add cumin powder if desired. Season to taste with salt and pepper.
4. Place yolk mixture in a pastry bag with a star tip. Pipe mixture into egg-white cups in shape of rosettes. We did not have a pastry bag so I just spooned it. Place in a covered container, and refrigerate until ready to serve.
5. Dust the top with a small amount of paprika.