Football Deviled Eggs

deviled eggs decorated to look like footballs with chives on a green plate.

5 from 1 vote

Get ready for game day with these Football Deviled Eggs! Easy to make and totally delicious, these deviled eggs are the ultimate touchdown snack and perfect for game day!

Course Appetizer

Cuisine American

Keyword football deviled eggs

Prep Time 15

Servings

Calories 69kcal

Author Trish - Mom On Timeout

Ingredients

6 large eggs hard boiled and cooled
¼ cup mayonnaise
1 ½ tablespoons mustard plain, stone ground, Dijon
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika or smoked paprika

Garnish

chives

Instructions

Peel your hard boiled eggs under cool, running water. I recommend peeling immediately after boiling. Cut each egg in half.
Carefully remove the yolks and place in a bowl. Place the egg whites on a plate or serving tray.
6 large eggs
Use a fork to mash up the egg yolks until no large pieces remain (or use a food processor if you want an extra smooth filling). Mix in the mayonnaise, mustard, salt and pepper.
¼ cup mayonnaise, 1 ½ tablespoons mustard, ¼ teaspoon salt, ¼ teaspoon pepper
Use a spoon or piping bag to fill each egg white with the filling mixture.
Sprinkle each egg with paprika. Cut the chives into (12) 1-inch pieces and (36) ½-inch pieces.
½ teaspoon paprika, chives
Place on eggs to look like football laces. Cover and chill until ready to serve.

Notes

Storage and Preparation Information

Storage. Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.

Make Ahead. Feel free to boil the eggs and make the yolk mixture up to 24 hours in advance, and then assemble the eggs just before serving.

Hard Boiled Eggs: See the post above for three methods for hard boiling eggs.

Nutrition