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deviled egg balls!

(1 rating)
Recipe by
Janet Scott
Wittmann, AZ

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 rating)
yield 14 footballs
prep time 30 Min
cook time 15 Min

Ingredients For deviled egg balls!

  • 14 md
    eggs, boiled
  • 1/2 c
    real mayonaise
  • 2 - 3 Tbsp
    grey poupon (country dijon)
  • mustard and ketchup for the decoration
  • dash
    picante sauce
  • sm
    jalapino peppers

How To Make deviled egg balls!

  • 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***

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