1/1 Photo of Old Drover's Inn Stuffed Eggs With Hickory-Smoked Salt
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!
My Private Note
Units: US | Metric
- 1Scoop egg yolks into medium bowl and mash with fork.
- 2Add mayonnaise, vinegar, mustard, and curry powder and blend well.
- 3Spoon into pastry bag fitted with fluted or star tip. Pipe into reserved egg whites.
- 4Refrigerate for at least 2 hours.
- 5Just before serving, lightly sprinkle the eggs with hickory-smoked salt.
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Nutritional Facts for Old Drover's Inn Stuffed Eggs With Hickory-Smoked Salt
Serving Size: 1 (89 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 207.5
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 3.9 g
- Cholesterol 376.3 mg
- Sodium 1379.6 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.0 g
- Sugars 1.9 g
- Protein 12.7 g