Football Deviled Eggs

Football Game Day Deviled Eggs I love an excuse to play with my food. Mini football deviled eggs anyone?

Assemble Football Game Day Deviled Eggs
These little devils were easy to make, I used a small pair of clean scissors to snip the fresh chives and they were decorated in minutes.
Football Game Day Deviled Eggs
Whenever we put out a platter of deviled eggs they don’t last very long, so be sure to make enough because these are going to be a big hit. Serve them up on a bed of fresh lettuce (to keep them from sliding all over) and along with baby dill pickles for a nice presentation. Enjoy the game!

Football Deviled Eggs
Prep time
Cook time
Total time
Chives give them a fresh look and taste!
Serves: 12
  • 6 large eggs
  • 3-4 Tablespoons mayonnaise
  • 1 Tablespoon white vinegar
  • salt & pepper to taste
  • fresh chives
  1. 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.
  2. Peel the eggs, slice lengthwise. Gently scoop out the yellow yolk into a small bowl.
  3. Mix the yolks with mayonnaise and vinegar. Add a little salt and pepper.
  4. Adjust the ingredients to your liking. Then carefully spoon the mixture back into each of the egg whites.
  5. Snip the chives with clean kitchen scissors or with a sharp knife. Decorate the eggs.
  6. Lay them onto a bed of fresh lettuce to keep them from slipping off the plate. Baby dill pickles also compliment the taste.
  7. Chill until ready to serve.


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