Football Deviled Eggs
Prep time:
Cook time:
Total time:
Serves: 12
- 6 large eggs
- 3-4 Tablespoons mayonnaise
- 1 Tablespoon white vinegar
- salt & pepper to taste
- fresh chives
- Put the eggs in a large pot full of water over high heat. Bring to a boil. Boil the eggs for 10 minutes. Drain & cool.
- Peel the eggs, slice lengthwise. Gently scoop out the yellow yolk into a small bowl.
- Mix the yolks with mayonnaise and vinegar. Add a little salt and pepper.
- Adjust the ingredients to your liking. Then carefully spoon the mixture back into each of the egg whites.
- Snip the chives with clean kitchen scissors or with a sharp knife. Decorate the eggs.
- Lay them onto a bed of fresh lettuce to keep them from slipping off the plate. Baby dill pickles also compliment the taste.
- Chill until ready to serve.
Recipe by Cake Student at https://www.cakestudent.com/football-deviled-eggs/
3.1.09