Grandma's Deviled Eggs are perfect for Sunday dinners, holidays, and picnics.
As some of you know, I'm taking a trip down memory lane with many of my Grandma Davis' recipes. My aunt is a fabulous cook, like her momma, and kept recipe books that my grandmother wrote. All of her recipes are written in cursive. It's so special because it's in Grandma's handwriting. It's where she put pen to pad. I don't know about you, but I don't receive many handwritten anything anymore. Everything's on the computer.
This recipe holds memories of Sunday dinner at my Grandma's house on Church St. in Ridgely, TN. None of Grandma's six children stayed in Ridgely; all moved away. However, all returned home at least once a year, some more often.
It's the Sunday dinners that are most embedded in my mind. On the Davis side of the family, there were six sets of aunts and uncles along with 14 first cousins. The little white house had three bedrooms, a living room, a dining room, one bathroom, and a kitchen. Needless to say, the house was quite full when the family came to dinner.
On to the recipe for Grandma's Deviled Eggs.
Eight eggs boiled
Two Tablespoons of mayonnaise
Two or three teaspoons of lemon juice
One teaspoon of prepared mustard
One teaspoon of Worcestershire Sauce
1/2 teaspoon of salt
1/8 teaspoon of pepper
After the eggs are boiled, cut long ways. Mix the yolks and remaining ingredients together. Blend well. Add the yolk mixture to the egg whites, two teaspoons per egg half. Grandma says, "They're good!"
Tip for boiling eggs: I use the Martha Stewart method for the perfect boiled eggs. Once the eggs come to a boil, turn the stovetop off and place the lid on the pan. Let the eggs sit in the boiled water for 14 minutes. Rinse with cold water and peel. The boiled eggs are much easier to peel and the eggs are perfectly boiled.
For adding the prepared yolk mixture, I place it in a plastic baggie, cut off the end, and squeeze the contents into each egg white.