Easy Deviled Eggs Recipe {Grammy’s Corner}

 Ya’ll, I am so excited to share some news with you all today! My mom will be a regular guest blogger, sharing some recipes from the farm and other fun ‘farm stories’. Her segment will be called “Grammy’s Corner” and hopefully she will share with us a few times a month! Most of my recipes are passed down from my mom and grandmother, so it’s only fitting that she gets to share some of them with you! 

I am excited to be writing on Loving Living Lancaster! I will be sharing some of my Mom’s recipes for you to try along the way.

I grew up on a 300+ acre farm in east Tennessee. Daddy worked an “outside” job plus raising crops on the farm to feed a family of six. Mom was busily raising us kids and trying to feed and clothe us.  I can remember there were few groceries that were bought at the grocery store simply because they raised most everything we needed!

We always had a big garden, with tons of wonderful vegetables that were growing as long as the season allowed from early spring with the leaf lettuce, to the fall with the root crops, cabbage, pumpkins, etc.  Daddy also raised chickens for those wonderful fried chicken meals we had every Sunday after church, with leftovers to have after the evening church service. We almost always could count on Mom’s “deviled eggs,” potato salad, slaw, biscuits and gravy, green beans and some kind of wonderful dessert!

Yes, Mom was busy, but she always managed to feed us well!  After Sunday lunch Mom would pop those leftovers in the oven and leave them there until the evening meal. People now would freak out at the very thought of food ‘sitting out’ that long! I suppose it wasn’t the best way to “hold” the food until needed (not refrigerated.) But, I’m still here! Oh, those were the days!

I can’t wait to share stories of growing up on the farm with my grandson, Levi, who is 10 months old, as well as with future grandchildren as they arrive, hint, hint.

Today I would like to share with you Mom’s deviled egg recipe, enjoy!

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Easy Deviled Eggs Recipe {Grammy’s Corner}

Ingredients

• 6 BOILED EGGS PEELED
• 2 TABLESPOONS OF MAYONNAISE
• 1 TABLESPOON OF MUSTARD
• SALT & PEPPER TO TASTE
• 2 TABLESPOONS OF SUGAR
• 1 TABLESPOONS OF VINEGAR

Instructions

1. Peel the boiled (cooled) eggs
   
2. Cut the eggs in half
   
3. Remove the yolks and put them in a bowl & the egg whites on a serving plate
4. Mash the yolks up as fine as you want with a fork
   
5. Mix in the remaining ingredients with the yolks
   
6. 
7. Spoon the yolk mixture into the egg white (secretly hoping one of the egg whites tear so you can sample them!)
8. Enjoy!