From Georgia Cooking in an Oklahoma Kitchen

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!

Makes 24

12 large eggs

His Filling
1/4 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon butter, softened
Salt and pepper to taste

Her Filling
¼ cup mayonnaise
1 ½ 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 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.

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.

From Trisha: Cool, crack and peel the eggs like the recipe says, or your yolks will turn green on the outside! I guess that’s where green eggs and ham came from..

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?