Football Deviled Eggs

Have fun with a little food art for Super Bowl Sunday. Just add some chives to the top of your deviled eggs, and Voila’ it’s a Football Egg that is so easy to make. Football Deviled Eggs are perfect for game day.

football deviled eggs

Football Deviled Eggs

Are you looking for game-day ideas? Try some of my other posts, like…

Are you ready to make Football Eggs? Let’s make sure you have everything you need…

Supplies You’ll Need:

  •  6 Hard-boiled eggs
  • 2 &1/2 Tbsp. softened cream cheese
  • 1/2 cup of mayonnaise
  • 1 T Dijon mustard
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

For Decoration:

  • Chives

How to make Football Deviled Eggs

  • Remove the shell from the eggs, rinse the eggs, and slice them down the middle
  • Scoop out the yellow of the eggs, and place them into a small bowl
  • Add the cream cheese, mayonnaise, mustard, salt, and pepper
  • Use a whisk to break up the cooked yolk, and mix the ingredients to a smooth creamy consistency
  • Spoon the mixture into the egg whites
  • To decorate into footballs: Decorate with chives – one strip about 1&1/2 inches down the middle, add 3 strips about 3/4 inches across
football deviled eggs

Football Deviled Eggs

Easy to make deviled eggs that look like footballs for your game day party
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 148cal
Author: Melissa
Cost: $10

Ingredients

  • 6 Hard-boiled eggs
  • 2&1/2 tbsp. cream cheese softened
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • tsp. salt
  • tsp. ground black pepper

For Decoration:

  • 3 stalks of Chives

Instructions

  • Remove the shell from eggs, rinse eggs, and slice them down the middle
  • Scoop out the yellow of the eggs, and place them into a small bowl
  • Add the cream cheese, mayonnaise, mustard, salt, and pepper
  • Use a whisk to break up the cooked yolk, and mix the ingredients to a smooth creamy consistency
  • Spoon the mixture into the egg whites
  • To decorate into footballs: Decorate with chives – one strip about 1&1/2 inches down the middle, add 3 strips about 3/4 inches across

Notes

Store these deviled eggs up to 2 days in advance – covered in the refrigerator
 
nutrition facts are only an estimate 

Nutrition

Calories: 148cal | Carbohydrates: 1g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 164mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg
football deviled eggs

Football Deviled Eggs

Easy to make deviled eggs that look like footballs for your game day party
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 148cal
Author: Melissa
Cost: $10

Ingredients

  • 6 Hard-boiled eggs
  • 2&1/2 tbsp. cream cheese softened
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • tsp. salt
  • tsp. ground black pepper

For Decoration:

  • 3 stalks of Chives

Instructions

  • Remove the shell from eggs, rinse eggs, and slice them down the middle
  • Scoop out the yellow of the eggs, and place them into a small bowl
  • Add the cream cheese, mayonnaise, mustard, salt, and pepper
  • Use a whisk to break up the cooked yolk, and mix the ingredients to a smooth creamy consistency
  • Spoon the mixture into the egg whites
  • To decorate into footballs: Decorate with chives - one strip about 1&1/2 inches down the middle, add 3 strips about 3/4 inches across

Notes

Store these deviled eggs up to 2 days in advance - covered in the refrigerator
 
nutrition facts are only an estimate 

Nutrition

Calories: 148cal | Carbohydrates: 1g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 164mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg

~Melissa – KidFriendlyThingsToDo

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