DRESSING:

2 whole eggs
1 c. granulated sugar
1 c. vinegar

Beat eggs into part of sugar; add vinegar slowly and the remaining sugar. Cook, stirring constantly, until mixture thickens.

Boil eggs 18-20 minutes; let cool. Cut hard cooked eggs lengthwise; remove yolks and mash. Add salt, pepper and celery seed sparingly. Soften with dressing until desired consistency to fill egg whites.

NOTE: Dressing will keep indefinitely in refrigerator and can be used for potato salad, lettuce, slaw, etc.