My grandmother is in the hospital and so I was unable to reach her for my lost copy of her recipe for Easter Dinner. This seemed similar, so I gave it a shot. I doubled the recipe, as my family are fans of deviled eggs and it's a big part of dinner. As written, the recipe is rather bland and has too much salt. I remembered my grandmother's recipe uses mayo, yellow mustard, white vinegar, sugar, Worcestershire, salt, pepper and the juice from sweet pickle relish. The changes I made are (for 12 eggs): 1/2 c mayo, 1.5 tsp Worcestershire; 1 tsp vinegar; 1/2 tsp sugar; 2 tsp juice from sweet pickle relish; 1 tsp yellow mustard; 1/2 tsp salt; 1/4 tsp pepper; 1/2 small onion finely minced; 1 stalk celery, finely minced. Blended all together, added a dash of hot sauce (GREAT addition) and filled the whites. I topped with our standard sweet paprika dusting and on a whim a sprinkling of dried dill. *As stated, using the recipe as written was too salty for our tastes, so the adjustments I made take that into account
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My grandmother is in the hospital and so I was unable to reach her for my lost copy of her...