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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Granny's Deviled Eggs Recipe

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This recipe for Granny's Deviled Eggs is from Cunningham's Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
6 tbsp salad dressing (like Miracle Wip)
6 tsp of mustard
1 tsp of vinegar
1 tbst of sugar
Salt & Pepper for taste
Directions:
Directions:
Put eggs in saucepan with enough water to cover them. Allow a rolling boil at least 5-6 minutes and remove from heat. Carefully pour off hot water. Let eggs stand in cold water a few minutes to cool them. (Granny sometimes adds white vinegar as it makes eggs easier to peel). Peel off egg shells. Cut eggs in half, longways. Remove yolks and put yolks in a bowl. Mix salad dressing & mustard with the yolks. Add vinegar and sugar to mix. Mash mixture with fork. Add salt/pepper to taste. Using a small spoon, put yolk mixture into egg white halves. These will store in fridge for a day, or two.

 

 

 

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