I'm a latecomer to deviled eggs. Never liked 'em as a kid and shunned them for many years as an adult. Until my mother gave me a recipe for Blue Devils--a blue cheese deviled egg. I will eat pretty much anything with blue cheese, so I gave them a try, and of course they were fabulous. I gave the ole deviled egg another chance, and have since eaten my share of twists on the picnic classic.
I recently happened across country music star Trisha Yearwood's cookbook, Georgia Cooking in an Oklahoma Kitchen and the "His-n-Hers Deviled Eggs" recipe caught my eye. These are unassuming eggs, no truffle oil or goat cheese here. His--meaning Yearwood's husband Garth Brooks-- egg is the basic formula plus butter. Yes, butter. And "Hers" has relish. Sweet relish. I was intrigued.
I made a half batch with my daughter, who loves deviled eggs, and we tried them out.
The version with butter was pretty familiar, but because of that butter had a little something extra in the creamy department. I would reduce the amount of mustard next time, but that's a personal preference.
The one with relish was surprising and wonderful. To be totally honest I was a little unsure of this combo--even my daughter looked skeptical. But it was good.
At right is a photo of our road tested eggs and below is the recipe from Georgia Cooking in an Oklahoma Kitchen if you want to give them a try yourself.
12 large eggs
1â„4 cup mayonnaise
2 teaspoons yellow mustard
1â„4 cup mayonnaise
1 1â„2 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 eggsshells 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.