The contributor: Judy Cable of Brooks. Cable is a retired flight attendant for Delta Air Lines. The recipe for deviled eggs she shared comes from a former neighbor, the late Bernice Stanley of north Fayette County.

The story: "Bernice Stanley was our neighbor across the street when we used to live in Fayette County. This was back in the 1970s and '80s. My husband and I worked for Delta at the time; he was a pilot, I was a flight attendant. When we started having kids, it was difficult, because we'd be traveling all the time either across or out of the country. So Mrs. Stanley, who lived with her own grown daughter, said to us that she'd watch the children for us. And she'd do this for days at a time when we were working, which gave us peace of mind because we knew she was a wonderful woman.

LOUIE FAVORITE/AJC (ENLARGE)

Grandma Stanley's Deviled Eggs.

Family photo (ENLARGE)

This cookbook is dedicated to Bernice Stanley, 'Grandma Stanley' to Judy Cable's family.

Archive of restoration recipes Anne Quatrano Co-chef/owner of Bacchanalia, Quinones, Star Provisions and Floataway Cafe in Atlanta  Even ketchup was made from scratch  These deviled eggs were made with loving care  Green Congealed Salad is perfect comfort dessert for summer  This spice cake takes extra time, but it's worth it  'Extra special' folks got to eat asparagus casserole  This strawberry cake is well worth the fuss  Sad Cake will put a smile on your face  Mother has real talent for handling hot potatoes  In big family, 'you always had a dessert'

"She had her own grandchildren but pretty soon our kids started calling her Grandma Stanley. And she fed our daughter and son like they were her own. She didn't believe in fast food, so they always had a nutritious, lovingly made meal. I'm a Yankee, from Ohio, so I didn't make a lot of the traditional Southern meals she made. So my children got fresh creamed corn, angel biscuits, chicken and dumplings, rutabagas, coconut cake with fresh-grated coconut.

"But one of their favorites was deviled eggs. I grew up making them with mayonnaise, mustard, cider vinegar, a pinch of sugar and salt and pepper. Grandma Stanley only used mayonnaise, sweet pickle relish and a little salt and pepper to season the yolks. And, of course, she spooned them back in; there wasn't any piping. My kids loved them. They are grown now. When I visit my daughter in upstate New York in August, I make the creamed corn. I can't make Grandma Stanley's chicken and dumplings. My dumplings are a disaster. But I can make her deviled eggs."

Grandma Stanley's Deviled Eggs
12 servings

Hands on: 15 minutes
Total time: 45 minutes

Grandma Stanley offers a simple recipe that she would mix as she went along. We added specific amounts to make it easier to prepare. Also, in place of the pickle relish, you can substitute 2 tablespoons chopped sun-dried tomatoes or chopped ham.

6 eggs
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
Salt and pepper to taste

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15 minutes. Cool the eggs in cold water. Crack and peel. Cut in half lengthwise.

In a small bowl, combine the yolks, mayonnaise and pickle relish. Season to taste with salt and pepper. Fill the white halves with the filling.

Per serving: 61 calories (percent of calories from fat, 74), 3 grams protein, 1 gram carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 107 milligrams cholesterol, 75 milligrams sodium.