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!"
photo by appleydapply
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
