Deviled Egg balls!

Janet Scott

By
@JanetLeeScott

I wondered why we always do deviled eggs in half.

Got creative tonight and made them into a football and created "Egg Poppers".

"You will score on this one during game night!"

Hope you enjoy these!!!!


Featured Pinch Tips Video

Comments:

Serves:

14 footballs

Prep:

30 Min

Cook:

15 Min

Ingredients

14 medium
eggs, boiled
1/2 c
real mayonaise
2 - 3 Tbsp
grey poupon (country dijon)
mustard and ketchup for the decoration

OPTIONAL ADDITIONS

dash(es)
picante sauce
small
jalapino peppers

Directions Step-By-Step

1
boil your eggs.

place in ice water
2
Peel your eggs and slice in half long ways.

Make sure to keep your eggs together that you cut in half.
3
gently empty the yolk on a bowl.

I mash these with a fork, using a older one that I bent to smash the yolk really good.

(You should have 2 cups)
4
Mix with your grey poupon and mayonnaise.
(By using grey poupon you do not have to salt or pepper these)
***At this point you can add your picante sauce if you like them spicy.

Mix up until creamy
5
with a small teaspoon, scoop out your filling into the larger half of your egg filling it up pretty full.
6
Place the other half on top.

Continue doing this until your finished.
7
Using a ketchup and mustard squeeze bottle, form your football stripes.
8
You will have a little extra filling, I spread on some blue corn chips with a slice of green olive on top.

*** Optional: For the hot pepper lover, add a jalapeno in the egg before capping it off***

About this Recipe

Other Tag: Quick & Easy