Prep 30 mins
Cook 15 mins
According to the New York Times, Old Drover's Inn in Dover Plains, New York is recognized as one of the most historically interesting and superbly appointed -- in an Early American way -- hostelries in the world.Old Drovers Inn is almost a destination in itself, a trip into the past with all the comforts of the present, where, from about 1750 and for the next 100 years, cattle drovers driving their herds to Manhattan found sustaining food and drink. I had the pleasure of dining here in 1982, where, once seated, we were brought generous platter of deviled eggs and crudites. I was fortunate enough to find the recipe for those eggs in a cookbook called Country Inns of America, and have been making them ever since. They are truly incomparable!
- 12 hard-cooked eggs, peeled and halved lengthwise
- 1⁄3 cup mayonnaise
- 1 tablespoon white vinegar
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon curry powder
- 3 teaspoons hickory-smoked salt (or to taste)
- Scoop egg yolks into medium bowl and mash with fork.
- Add mayonnaise, vinegar, mustard, and curry powder and blend well.
- Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites.
- Refrigerate for at least 2 hours.
- Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
Both DH and I thought these were a bit too salty, but otherwise the flavors were very good. Thanks for posting!
These are delicious! I made exactly as directed, except in place of the hickory-smoked salt I used a steak seasoning which contained salt and hickory-smoke flavor, among other seasonings. I think it was a good substitution as we really enjoyed these. Thanks for sharing this recipe.