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Grandma Stanley’s Deviled Eggs
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Southern Recipe Restoration Project
The contributor: Judy Cable of Brooks.
The story: “Bernice Stanley was our neighbor across the street when we used to live in Fayette County. This was back in the 1970s and ’80s. My husband and I worked for Delta at the time; he was a pilot, I was a flight attendant. When we started having kids, it was difficult, because we’d be traveling all the time either across or out of the country. So Mrs. Stanley said to us that she’d watch the children for us. ... She had her own grandchildren but pretty soon our kids started calling her Grandma Stanley. And she fed them like they were her own. One of their favorites was deviled eggs. ... My kids loved them. ” -- As told to Rosalind Bentley
Grandma Stanley offers a simple recipe that she would mix as she went along. We added specific amounts to make it easier to prepare. Also, in place of the pickle relish, you can substitute 2 tablespoons chopped sun-dried tomatoes or chopped ham.
Hands on time: 15 minutes Total time: 45 minutes Serves: 12
Ingredients:
6 eggs
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
Salt and pepper to taste
Instructions:
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15 minutes. Cool the eggs in cold water. Crack and peel. Cut in half lengthwise.
In a small bowl, combine the yolks, mayonnaise and pickle relish. Season to taste with salt and pepper. Fill the white halves with the filling.
In a small bowl, combine the yolks, mayonnaise and pickle relish. Season to taste with salt and pepper. Fill the white halves with the filling.
Nutrition:
Per serving: 61 calories (percent of calories from fat, 74), 3 grams protein, 1 gram carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 107 milligrams cholesterol, 75 milligrams sodium.
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