Devilled eggs - but the technique is important

I saw this video a couple of days ago, so immediately had to find an excuse to try it. It works as advertised (much to Madame's surprise).

Ingredients

4 large eggs

1 T mayonnaise

1t habanero vodka

1t sweet pickle juice

1T tarragon mustard

salt/pepper to taste

Method

Using this approach , cook the eggs for 10 minutes. Immediately plunge into iced water. Use the technique from the video to peel the eggs (and it works flawlessly). Scoop out the cooked yolks, mix with the remaining ingredients and reintroduce to the whites. Serve cold with some grilled bread.

You can, of course, add any flavorings to the egg mixture

Tarragon mustard

This little jewel came to mind when we were polishing off the last of the tarragon mustard from Provence. Madame wanted tarragon mustard. Madame shall have tarragon mustard. However the second half - can we please go to Provence to pick it up? was not about to happen for a variety of reasons. The main one being summer school.
So the experiment began. It also turned out to be really quick, easy and cheap. Win all around.

Ingredients

1/2 Cup coarse Dijon-style mustard. We used the generic supermarket brand

1t Coleman's dry English mustard powder

1T Apple cider vinegar

1/4 cup loosely packed tarragon leaves (whole for measurement purposes)

Method

Make a thin paste with the dry mustard and vinegar. Chop the tarragon leaves - make them uneven in size. Some quite small, some almost whole. Do make sure you don't use the stalks though. Combine the coarse mustard, the mustard paste and the chopped tarragon. Put in a noon-reactive, covered bowl for 24hrs to allow the flavors to blend. Transfer to an airtight pot. Use in any way you can imagine.

No trip to Provence required. :-(