Just as it was written in Newfane, Vt., more than 100 years ago.
Put the yolks of two hardboiled eggs in a soup plate and rub them very smooth. Add salt and pepper to taste. Then rub in sour cream, as much as you would oil. It will get very thick. Now thin it out with vinegar and add a little sugar (this could be put in at the same time as the salt and pepper). Don’t have the lettuce wet. The number of eggs depends on the quantity of dressing desired. Chop the whites of the eggs and sprinkle them on top when the salad is ready to serve.