{"id":16,"date":"2007-04-23T10:22:41","date_gmt":"2007-04-23T10:22:41","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=16"},"modified":"2011-04-04T17:30:21","modified_gmt":"2011-04-04T22:30:21","slug":"a-tribute-to-nonnie-and-meat-grinders","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=16","title":{"rendered":"A Tribute to Nonnie and Meat Grinders"},"content":{"rendered":"
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\"\"<\/a>I have had a craving for this egg salad, the only egg salad I will eat (ever), since Easter. I love this recipe beacuse Nonnie and I would make it on Sunday afternoon out of leftover dyed eggs and eat mass quantities on white bread. Yum.<\/span><\/div>\n

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I finally made Nonnie write the recipe down, apparently on April 20th, 2003. When she refers to the eggs being ground, it MUST be done in a meat grinder. This recipe is when I fell in love with meat grinders. Strange, yes – but oh so fun! I believe the grinder we used was my Great Grandma Kessie’s – Nonnie still won’t let me have it. So until she does, I will remember this recipe because it does not taste as good without the meat grinder. <\/p>\n

[My Nonnie is my grandma – she hates the ‘g’ word]<\/p>\n<\/div>\n<\/div>\n

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