I picked up this fabulous vintage cookbook at our last church new-to-you sale. I am drawn to old cookbooks like a moth to the proverbial flame! Especially when they have recipes that cater to one of my particular fancies, such as for my deviled egg website!
This recipe is very much a classic deviled egg recipe, but interestingly, has a good amount of mayonnaise, so you will find the filling soft and creamy.
There's also a fabulous picture on the same page as this recipe for how to make deviled-egg "daisies" - instead of halving the egg, you notch the small end of the egg to make a petal-like opening, pop out the yolks from there, and pipe the filling back in. Since they are wobbly standing on the end, you take a small slice off the fat end to help them stand up.
And without further ado, here's the recipe, typed as written: