Deviled Egg balls!

Name: Deviled Egg balls!
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14 footballs
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

By Janet Scott
@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!!!!

Rating:

★★★★★ 1 vote5

Comments:

21 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
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How to Make Deviled Egg balls!

Step-by-Step

boil your eggs.

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

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

Continue doing this until your finished.
Using a ketchup and mustard squeeze bottle, form your football stripes.
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***