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His 'n' Hers Deviled Eggs

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 12 large eggs
  
• .
  
• -- His Filling --
  
• ¼ cup mayonnaise
  
• 2 tsp yellow mustard
  
• 1 Tbsp butter
  
• Salt and pepper to taste
  
• .
  
• -- Her Filling --
  
• ¼ cup mayonnaise
  
• 1½ Tbsp sweet pickle relish
  
• 1 tsp yellow mustard
  
• Salt and pepper to taste
  
• .
  
• Paprika, for garnish
  






Instructions



1. 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.
   
   
2. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour.
   
   
3. 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.
   
   Makes 24
   
   






Final Comments


"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!"
-- Trisha Yearwood