Here's The Secret To Trisha Yearwood's Perfect Deviled Eggs

While deviled eggs originally started off as a Southern staple (as noted by Martha Stewart), they have quickly become a party favorite all over the world. They are as versatile as you can get, and recipes can range from classic to out of the ordinary, with unique recipes offering everything from Tex-Mex style with cilantro, jalapeño, and chili powder to spicy shrimp rémoulade deviled eggs with shrimp, spicy Creole mustard, and ample garlic (per Southern Living). These two-bite apps are the star of holiday parties, potluck dinners, picnics, game day gatherings, and any other occasion where crowd-pleasing snacks are called for that are easy on the budget and the clock.

In addition to being delicious, they are also pretty easy to make. Just avoid common mistakes like overcooking the eggs, leaving large chunks of the yolk uncrushed, or not allowing the eggs to cool enough after you have boiled them, and you'll be golden (via The Kitchn). Appearance also matters when it comes to making deviled eggs. Trisha Yearwood's family has been making these savory treats for years, and her grandmother handed down a few tips to achieve the perfect-looking appetizers that Yearwood swears by and is now sharing.

The perfect deviled eggs start before you even boil the water

The basic recipe for deviled eggs is as easy as it gets. Hard-boil some eggs, let them cool, peel and halve them, remove the yolks, mix up some mayo, mustard, salt, and pepper to add to the yolks — and then spoon or pipe away into the remaining hollowed out egg whites (via The Spruce). But, if you do a quick online search about the best way to hard-boil eggs, you'll find at least a dozen different methods. Some like The Kitchn swear by the boil and simmer approach, where you bring water to a boil, add eggs to the pot, boil for approximately 30 seconds, and then simmer (covered) for about 11 minutes. Tasty recommends putting the eggs in a pot of cold water and then boiling, and the list goes on.

But Trisha Yearwood's tip for the perfect deviled eggs begins even before you hard-boil your dozen. The cookbook author and musician shared with Food Network that her grandmother taught her to always "turn the eggs over at night before you boil them" to center the yolk. Yearwood demonstrated the trick for a video on the site, and she's right! The yolk of her hard-boiled egg was perfectly centered. She also recommended wiping your knife off after cutting each egg in half so that remnants of the yolk don't show up on the white of your next egg, and to "let your eggs sit in the fridge for a couple of days before you boil them" to make them peel easier.

Oh, and it case you were wondering, her husband Garth Brooks prefers more mustard that mayo in his deviled eggs, while she prefers more mayo than mustard.