Football Deviled Eggs
Tasty deviled eggs are a game day classic! These adorable football deviled eggs are healthy, filling and full of flavor, and they deserve a spot on your game day buffet.
Servings 12 half eggs
Calories 61kcal
Equipment
- Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
- OXO Good Grips Nylon Potato Masher for Non-Stick Cookware,Black,1 EA
- Pridebit Cupcake Decorating Tips Extra Large Piping Icing Tips
- Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
- Simply Gourmet Measuring Cups and Measuring Spoons Set
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons mustard your favorite – I use plain yellow mustard
- 2 teaspoons dill pickle juice or substitute 2 teaspoons white wine vinegar and ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh chives for garnish
Instructions
- Hard boil the eggs and remove the shells. Cut the boiled eggs in half lengthwise, and pop out the yolks.
- Put the egg yolks in a bowl with the mayonnaise, mustard, dill pickle juice and black pepper. Mash with a fork, then continue mashing with a wooden spoon until there are no lumps. You can also use a food processor for this step.
- Put the yolk mixture in a pastry bag fitted with a jumbo round tip. Use the pastry bag to fill the hole in each half egg with the yolk mixture. If not using a pastry bag, fill the egg halves using a teaspoon.
- Wash and dry the fresh chives.
- Cut the fresh chives into longer and shorter strips with scissors, and arrange these on top of the deviled eggs to look like the stitching on a football. Press the chive pieces lightly into the deviled egg filling with your fingers.