Best Old Drovers Inn Stuffed Eggs With Hickory Smoked Salt Recipes

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

The essential deviled egg recipe for any occasion.

Provided by Southern Living Editors

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

  • Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  • Immediately drain and fill the saucepan with cold water and ice.
  • Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
  • Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

OLD DROVER'S INN STUFFED EGGS WITH HICKORY-SMOKED SALT



Old Drover's Inn Stuffed Eggs With Hickory-Smoked Salt image

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!

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : Calories 207.5, Fat 15, SaturatedFat 3.9, Cholesterol 376.4, Sodium 1379.7, Carbohydrate 4.4, Fiber 0.1, Sugar 2, Protein 12.8

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

HICKORY SMOKE SALT



Hickory Smoke Salt image

After running to three grocery stores looking for Hickory Smoke Salt and unable to find it, I decided to try and make my own. It worked out great! Considering the price of smoke salt, I'll never buy it again!

Provided by BETHANY T.

Categories     Southwestern U.S.

Time 2h1m

Yield 1/2 cup

Number Of Ingredients 2

1/2 cup sea salt (iodine free, fine grain)
1 tablespoon liquid smoke (I use Colgin brand)

Steps:

  • Mix salt and liquid smoke together in a small bowl.
  • Add more salt or liquid smoke to make a mixture resembling very moist brown sugar.
  • Spread salt out on a cookie sheet.
  • Allow to dry at room temperature or dry in your oven on the lowest temperature.
  • Stir and rub salt between your fingers periodically.
  • Room temp salt is ready the next day, oven dried should be ready in a couple of hours.
  • Store in a jar with a tight lid.

Nutrition Facts : Sodium 111623

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