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Trisha's His 'n Hers Deviled Eggs

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A Trisha Yearwood Recipe
  • 12 large eggs
  • HER FILLING:
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 1/2 Tbsp. sweet pickle relish
  • 1 tsp. yellow mustard
  • Salt and pepper to taste
  • Paprika for garnish
  • HIS FILLING:
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 tsp. yellow mustard
  • Salt and pepper to taste

Nutritional information

 

Amount per serving

Calories100
Calories from Fat70
Total Fat8g
Saturated Fat2g
Trans Fat0g
Cholesterol190mg
Sodium140mg
Total Carbs1g
Dietary Fiber0g
Sugars1g
Protein6g
Calcium2%
Iron4%
Vitamin C0%
Vitamin A6%
  • 1 Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from heat; cover the pan and let stand 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 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, 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.
You won't go on 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!