Artist: Trisha Yearwood
Recipe: His ’n’ Hers Deviled Eggs

Find this recipe and more in Trisha's cookbook Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours

You won’t go to a southern picnic or covered-dish supper and not see deviled eggs. Garth and I grew up eating different versions of this dish, so both varieties are included here. Honestly, I never met a deviled egg I didn’t like, so these are both yummy to me!

His Filling
12 large eggs
1⁄4 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon butter, softened
Salt and pepper to taste

Her Filling
1⁄4 cup mayonnaise
11⁄2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste
Paprika for garnish
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggsshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients of your choice. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.