Old Drovers Inn Stuffed Eggs With Hickory Smoked Salt Food

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

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.

SMOKED DEVILED EGGS

Steps:

• Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

HICKORY SMOKE SALT

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.

EGGS STUFFED WITH SMOKED SALMON AND CAVIAR

Steps:

• Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
• Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.

SMOKED SALMON STUFFED EGGS

Steps:

• In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
• Cut the eggs in half and remove the yolks.
• In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
• Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.