Trisha explains, “When Garth and I married, I learned that his mom had always made her eggs with a mustard base. My mama’s were made with more of a mayonnaise base. Garth’s not a big mayo fan, so when I make them, I make both kinds. Everybody’s happy!”

His and Hers Deviled Egg Recipe Ingredients:
Note from Trisha: Super fresh eggs aren’t best for boiling. They tend to be harder to peel. So for deviled eggs, I use eggs that are nearing the sell-by date on the carton.

His Filling:
1/4 cup mayonnaise
2 tsp. yellow mustard
1 Tbsp. butter, softened
Salt and pepper to taste
Garnish: paprika

Her filling:
1/4 cup mayonnaise
1 1/2 Tbsp. sweet pickle relish
1 tsp. yellow mustard
Salt and pepper to taste

His and Her Deviled Eggs Recipe Directions:

1. Bring eggs to a boil in medium saucepan with water to cover.
2. Remove from heat, cover and let stand 20 minutes.
3. Drain saucepan; refill with cold water.
4. Crack eggshells; let stand in cold water 5 minutes.
5. Peel eggs, cover and chill for at least 1 hour.
6. Halve eggs lengthwise.
7. Carefully remove yolks; set aside in a small bowl.
8. Mash yolks with a fork; stir in filling ingredients of choice.
9. Season with salt and pepper.
10. Fill each egg-white half with a small scoop of yolk mixture.
11. Sprinkle with paprika, if desired.

Makes: 24 egg halves
Hands-on time: 40 minutes
Total time: 2 hours, 5 minutes