I grew up in Vidalia country and enjoy the famous sweet onions in nearly everything. I still get excited to see the first green tops peeping through the sandy soil, a hint of the coming onion season. This ultra-rich dip, served warm, is always a part of my menu when friends visit.
Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.
I’ve adored deviled eggs for as long as I can remember. We never had a Sunday lunch at my grandmother Tom’s without her cut-glass egg platter on the table. Set the kitchen timer for perfectly cooked eggs.