Football Deviled Eggs
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!
Servings 12
Calories 69kcal
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
Calories: 69kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 134mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 181IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 0.5mg
