Dant Crossing


In the kitchen with Amy Dant: Dant deviled eggs

Amy Dant, cousin to Wally Dant, greets guests that stay at any of our bed-and-breakfasts with a hot, homemade breakfast every morning in The Homestead dining room. Amy is a native with deep ties to the New Haven community. Her grandmother once lived on our campus from 1916-1920 and even cooked in the Dant Head Distillery kitchen. Talk about coming full circle.

When we think about the month of November and Thanksgiving, it’s gathering around the table with family and friends, laughing over a glass of wine or a pour of bourbon, and enjoying recipes passed down from generations like the classic deviled eggs. 

Deviled eggs are a staple in the South. They can be made with a little of this and a pinch of that, but everyone seems to have a secret ingredient that makes theirs different from the next. Not to mention, they’re a holiday must-have. Amy was kind enough to share with us her great-grandmother’s ‘Dant Deviled Eggs’ recipe. We hope you enjoy. 

  • 6-8 hard-cooked eggs
  • 1 tsp salt 
  • 1/4 tsp pepper 
  • 1/2 tsp dry mustard 
  • 1 tsp yellow mustard 
  • 1/4 cup mayonnaise 
  • Paprika for garnish
  • Optional: sweet pickles and onions
Cut hard-cooked eggs in halves lengthwise. Remove yolks and mash. Add salt, pepper, mustards and mayonnaise. Stuff whites and sprinkle lightly with paprika. 
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