I made Ree Drummond's deviled eggs, but my grandmother's 5-step recipe with Dijon mustard and sandwich spread has the Pioneer Woman beat

To make Drummond's recipe, you'll need:

• 1 dozen eggs

• 1.4 cup mayonnaise

• 1 teaspoon yellow mustard

• 2 teaspoons chopped pickles

• 1 teaspoon pickle juice

• 1 teaspoon sugar

• 1 teaspoon white vinegar

• Hot sauce, such as Tabasco

• Salt and black pepper

• Paprika, for sprinkling

To make my grandmother's recipe, you'll need:

• 8 large hard-boiled eggs

• 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference)

• 1 teaspoon of sweet pickle relish

• ¼ teaspoon black pepper

• 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish)

• A pinch of salt

• Smoked or sweet paprika for garnish (season to your liking)

The recipe has optional toppings, including bacon bits and one to two dashes of Tabasco sauce.

Drummond's recipe says to bring one dozen eggs to a boil, then cover the pot with a lid and let the eggs simmer for 10 minutes. Afterward, Drummond said to run cold water over the eggs until each is thoroughly cooled.

For my grandmother's recipe, boil eight large eggs, then cover the pot with a lid and let the eggs simmer for 10 minutes. Instead, I placed the hard-boiled eggs in a large bowl with cold water and let them sit for no more than 15 minutes.

Use a knife to cut each egg in half. The yolks will be incorporated into the deviled egg filling, so use a small spoon to carefully remove each one and place them in a separate bowl.

Mix all the ingredients except paprika in a bowl until the filling has a smooth consistency. Drummond suggested using a fork.

Once the filling is thoroughly mixed, use a small spoon or pipping bag to transfer it back into the egg halves.

Like Drummond's recipe, mix every ingredient except paprika in a separate bowl to create the filling. While Drummond's filing is bright yellow, my grandmother's will look slightly darker because of the Dijon mustard and sandwich spread.

Use a small spoon to scoop the finished filling into the egg halves.

Both recipes were flavorful, but I'd change a few things about Drummond's recipe. Drummond's recipe is a classic take on deviled eggs with ingredients like yellow mustard and mayonnaise. I think Drummond's recipe could have used more pickles for added crunch, and I'd mince them into small pieces instead of chopping them.

I'd also substitute the granulated sugar for something like sweet relish, which can add a similar effect.

On the other hand, I think my grandmother's recipe shines in the areas where Drummond's recipe falters. The relish adds a nice hint of sweetness that pairs well with the sandwich spread, including chopped pickles, red bell peppers, eggs, paprika, garlic, and onion powder.

The sandwich spread is an upgrade to the plain mayonnaise and requires less work than concocting a mayonnaise base.

Despite Drummond's recipe taking 10 fewer minutes than my grandmother's, it uses more ingredients and doesn't get the same flavor profile. With that in mind, I think my "Fatboy deviled eggs" prevailed as the champion.