Ingredient: hard-boiled eggs

Deviled Eggs

This is Mom’s deviled egg recipe. It’s always made for Thanksgiving and Christmas dinners.  Sometimes she has to make a whole separate batch for my Uncle Mike, or he’ll eat them all before anyone else can.

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 Deviled Eggs
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Carefully shell the eggs and cut in half. Put the yolks in a separate bowl and set aside.
  2. Mash the yolks and mix ins the mustard, mayo, relish, and Tabasco.
  3. Scoop the mixture into the halved egg whites.
  4. Sprinkle paprika on top and serve.
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Dressing

In our family, its not stuffing, its dressing.

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 Dressing
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Make cornbread according to the instructions on the packages. Leave slices of bread out overnight to dry out.
  2. Saute onions and celery in a pan with butter or a little olive oil.
  3. Tear bread and cornbread into small pieces and put in a large roasting pan.
  4. Stir in eggs, celery, onions, and seasonings.
  5. Pour in broth. Make sure the bread/cornbread mixture is soaked, but not runny.
  6. Add more sage to taste (or more specifically, Dad's taste).
  7. Bake in oven at 350 degrees until brown.
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