RUTHANNA MONGER was born in Columbus, Ohio, but she lived most of her life in Sweetwater, Tennessee. She was known to her eleven grandchildren as Mammy. Mammy had a rocking chair in her kitchen and a swing on her screened-in porch. Granddaughter JANET TRACY (Franklin, Tennessee) shares that “Mammy spent a lot of time rocking and swinging with her grandchildren. As kids, we had so much fun when all of the cousins would meet at Mammy’s for a visit. Countless hours were spent building forts in the dining room, hiding in the cabinets, and playing dress up. Today we call the clan of cousins ‘Monger Madness,’ and we still get together every other year for a visit. I learned the importance of family and staying in touch from Mammy. We all appreciate her for having us get together so often and stay so close.” Mammy passed away in 2006.
6 large hard-boiled eggs
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon lemon juice
¾ teaspoon dill
½ teaspoon caraway seeds
⅛ teaspoon salt
3 tablespoons cooked ham, finely chopped
1 Slice the eggs in half lengthwise and place on a serving dish. Remove the yolks and place them in a medium bowl.
2 Mash the yolks and add the cream cheese, mayonnaise, mustard, and lemon juice. Stir until smooth. Mix in the dill, caraway seeds, salt, and ham. Spoon onto the boiled egg halves. Refrigerate for at least two hours and serve cold.
MAKES 12 SERVINGS.