Monica Pearson spent the second day of her retirement at DBA Barbecue making deviled eggs.

Pearson created her "church lady" deviled eggs, as she called them, with Matt Coggins from DBA Barbecue. Pearson ate some of the eggs from DBA Barbecue at a recent radio appearance and wanted to share her recipe with the restaurant.

GALLERY: Monica sports new hairdo, makes deviled eggs

Coggins noted that the eggs will be on the menu for at least the immediate future and sales of the eggs in the month of August will benefit Meals on Wheels, one of Monica's favorite charities.

As for the new hairdo, Pearson noted that was in preparation for her heading to Athens to attend the University of Georgia in a few weeks.

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Here's the recipe:

Monica's Deviled Eggs

12 boiled eggs, 1/2 the eggs (can use Eggsland boiled eggs)

Remove yolk and place in bowl

Mash yolks (can do in food processor for smoother consistency)

Add 1/2 cup mayonnaise to yolks (can use salad dressing)

Add 3 tablespoons sweet pickle juice

Add 2 teaspoons yellow mustard (can add salt & pepper for taste)

Mix ingredients until smooth

Spoon mix into egg white and refrigerate

Sprinkle paprika on top when serving