His ’n’ Hers Deviled Eggs

Name: His ’n’ Hers Deviled Eggs
Yield: makes 24
Ingredients: 12 large eggs; 1/4 cup mayonnaise; 2 teaspoons yellow mustard; 1 tablespoon butter, softened; Salt and pepper to taste; 1/4 cup mayonnaise; 1 1/2 tablespoons sweet pickle relish; 1 teaspoon yellow mustard; Salt and pepper to taste; Paprika for garnish

January 24, 2012

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!

Cooks' Note

This is one time when freshest isn't bestest. Very fresh eggs are hard to peel, so use eggs near the sell-by date on the carton. Also, invert each egg in the carton the night before cooking so the yolk will become more centered in the white. It makes a prettier deviled egg. Who knew?

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