Deviled Egg balls!

Janet Scott


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!!!!

★★★★★ 1 vote
14 footballs
30 Min
15 Min


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


picante sauce
jalapino peppers


1boil your eggs.

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

Make sure to keep your eggs together that you cut in half.
3gently 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)
4Mix 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
5with a small teaspoon, scoop out your filling into the larger half of your egg filling it up pretty full.
6Place the other half on top.

Continue doing this until your finished.
7Using a ketchup and mustard squeeze bottle, form your football stripes.
8You 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 Deviled Egg balls!

Other Tag: Quick & Easy