Diane Martin and her mom, Mary B.
Put water in pot and place eggs in single layer (just enough water to cover). Let come to boil and boil for 3 minutes. Take off burner and put lid on and let eggs sit in hot water for 15 minutes. Drain and immediately cover eggs with cold water. Peel eggs, cut in half, and put yellow yolks in small bowl. Add mayo, mustard, relish, salt, pepper, and mix well. With small spoon, fill eggs and shake paprika over all.
Note: *Use eggs that are at least one week old as fresh eggs are harder to peel.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
