Trisha Yearwood’s Secret to her Grandmother’s Perfect Deviled Eggs

One of the reasons Food Network viewers enjoy watching Trisha Yearwood’s series Trisha’s Southern Kitchen is the way she recreates beloved foods from her childhood. One of the country superstar’s favorite meals was from her grandmother Lizzie. This recipe is easily adaptable to many different variations but the one she grew up with is the one Yearwood believes is the best.

Trisha Yearwood smiles for the camera.
Trisha Yearwood | Bobby Bank/Getty Images

Trisha Yearwood credits her grandmothers for her love of cooking

In many different episodes of Trisha’s Southern Kitchen, Yearwood credited her father’s mother Lizzie for her love of cooking. Many of her most delicious recipes have become part of Yearwood’s repertoire including cornbread dressing, and strawberry cupcakes.

Yearwood also credits her Grandma Paulk, her mothers’ mom, with also inspiring her to cook as well.

To begin, boil the eggs

A pot with boiling water and eggs.
Eggs boiling on the stove. | Karl-Josef Hildenbrand/picture alliance via Getty Images

To begin, you must boil the eggs. After about 20 minutes, remove the eggs from the heat.

Pour out the hot water and replace it with cold tap water to allow the eggs to cool down.

After the eggs are cool, Yearwood suggests they remain in the refrigerator for one hour.

Wipe down the eggs and cut them in half lengthwise.

Trisha’s deviled eggs are made up of six ingredients

Trisha Yearwood cooks on the Today Show.
Trisha Yearwood cooks on the “Today” show. | Peter Kramer/NBC/NBC Newswire/NBCUniversal via Getty Images

This comforting recipe also includes mayonnaise, salt, pepper, paprika, and sweet pickle relish.

Halve the eggs lengthwise. Scoop out the yolks and place them in a clean bowl. Mash with a fork.

Stir in to taste the mayonnaise, sweet pickle relish, and yellow mustard. Season with salt and pepper.

Once the filling is done, place a spoonful of the creamy mixture into the cooked white. Garnish the top with paprika for color and taste.

Grandma Yearwood’s secret to perfect deviled eggs

Deviled Eggs
A platter of Deviled Eggs. | Linda Davidson / The Washington Post via Getty Images

Trisha once revealed that the best hard-boiled eggs are made from ones that have been in the fridge for a week or two.

The yolk settles to the bottom of the egg as it sits in the refrigerator. Therefore, Grandma Yearwood found a foolproof way to ensure the yolk of her deviled eggs was always centered.

At least 4-6 hours before you make the eggs, take them out of the carton and flip them over. This will reposition the yolk and create perfectly centered yolks each and every time.

Trisha’s Southern Kitchen airs Saturdays at noon EST on the Food Network.

The full recipe and video are available on the Food Network website.

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