Trisha Yearwood's His 'n' Hers Deviled Eggs

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Invert each egg in the carton the night before cooking so the yolks become more centered in the white. It makes for a prettier deviled egg.

Trisha Yearwood's Pimiento Cheese Spread Deviled Eggs
Photo: Jennifer Davick
Prep Time:
25 mins
Stand Time:
25 mins
Chill Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
24

Ingredients

  • 12 large eggs

  • Paprika

  • Salt

  • Pepper

His Filling

  • ¼ cup mayonnaise

  • 2 teaspoon yellow mustard

  • 1 tablespoon butter, softened

Her Filling

  • ¼ cup mayonnaise

  • 1 ½ tablespoon sweet pickle relish

  • 1 teaspoon yellow mustard

Directions

  1. Place eggs in a single layer in a large saucepan with water to cover. 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 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.

  2. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork; divide in half. Stir in filling ingredients to each half. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

Tips

Cool, crack, and peel the eggs as the recipe says, or your yolks will turn green on the outside.

Nutrition Facts (per serving)

73 Calories
6g Fat
1g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 73
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 96mg 32%
Sodium 132mg 6%
Total Carbohydrate 1g 0%
Protein 3g 6%
Calcium 15mg 1%
Iron 0.5mg 3%
Potassium 37mg 1%
Folate, total 12.1mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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