Football Deviled Eggs

A close up picture of a deviled egg that is made to look like a football.

Everyone loves creamy deviled eggs! Make them extra special for a Super Bowl party or game day by turning them into Football Deviled Eggs. Classic deviled eggs with a creamy center and topped with fresh chives to mimic the football laces.

Course Appetizer, Super Bowl

Cuisine American

Keyword football deviled eggs, football shaped party foods

Prep Time 10

Chill Time 1

Servings

Calories 72kcal

Author Jessica - Together as Family

Equipment

Ingredients

6 large hard-boiled eggs ^chilled
1/4 cup mayonnaise
1 tablespoon stone ground mustard OR dijon mustard ^{(*see notes)}
¼ teaspoon kosher salt
⅛ teaspoon black pepper
½ teaspoon paprika
several sprigs of fresh chives

Instructions

* Before beginning, make sure that you are using chilled hard-boiled eggs. It is difficult to make deviled eggs out of warm/just barely cooked hard-boiled eggs.
^{* I prepare the hard boiled eggs (using my}^{Hard Boiled Eggs Instant Pot}^{method), peel them, and leave them in a}^covered^{container overnight.}
Cut each hard boiled egg in half (horizontally) and carefully remove the egg yolk.
Place the egg white halves on a plate or serving tray and place the egg yolks into a mixing bowl.
Mash the egg yolks together with a fork until crumbly.
Add the mayonnaise, mustard, salt, and pepper. Stir it well with a fork until very creamy and almost like a paste.
^{* Small lumps are ok in the deviled egg mixture but try to get it as smooth as possible.}
Place the deviled egg mixture inside a piping bag (with a tip) or a Ziploc bag with the bottom corner snipped.
Pipe it onto each egg white half and fill the hole.
Sprinkle each deviled egg with some paprika.
Cut the fresh chives into 12 (1-inch) pieces and then into 36 smaller pieces.
Place a larger chive into the center of each deviled egg, and then place 3 smaller ones across to make it look like football stitching.
Cover the eggs loosely, or use a lid depending on what container they're in, and refrigerate until ready to serve.
^{* I recommend refrigerating for at least 1 hour before serving.}

Notes

Mustard : Using stone ground mustard will give these deviled eggs a kick. For a milder version, try using dijon mustard, honey dijon mustard, yellow mustard, or honey mustard. Or try using half honey mustard + half dijon mustard. Lots of options here.

Ingredient Tips -

6 Large Hard-Boiled Eggs
Mayonnaise - For the best flavor & thick creamy texture I only recommend using full-fat mayonnaise. I love the Best Foods brand or Hellman's Brand. Of course you can use lite mayo if wanted.
Stone Ground Mustard OR Dijon Mustard - The stone ground mustard has the most flavor and kick to it. Depending on your preference, try using either dijon mustard, regular yellow mustard, or even honey mustard instead. If you're planning on kids eating these I would definitely not use stone ground mustard. I like using half dijon mustard + half honey mustard for a sweet & savory taste.
Salt & Pepper - I use kosher salt. I don't love black pepper in deviled eggs ( so I never add this) but it is a traditional ingredient which is why I included it. For some spice, try using red cayenne pepper instead of black pepper.
Paprika
Fresh Chives - This is what creates that lace pattern on the football deviled eggs. It also provides lots of fresh herby flavor.

FAQ's -

How To Store Football Deviled Eggs
- Any leftovers can be stored, in the fridge, inside an airtight covered container for up to 1 week.
- I do not recommend freezing deviled eggs as they do not thaw well once frozen.
Serving Suggestions
- Deviled eggs are best served chilled. I recommend putting them on a serving platter and then setting them out to serve right before eating.
Are These Spicy?
- Because of the stone ground mustard (if using) they do have a slight kick to them. If you would rather, feel free to use dijon mustard, honey mustard, or regular yellow mustard in place of the stone ground mustard. I normally use half honey mustard + half dijon mustard. We like the sweet & savory combo of the two.
- There are also lots of ways to make them spicier if wanted. Add some cayenne red pepper instead of black pepper. Sprinkle the finished eggs with cayenne pepper or red pepper flakes. You can also try using a horseradish mustard instead.

Recipe Tips -

Use Cold/Chilled Hard Boiled Eggs : I recommend making the hard boiled eggs the day before, peeling them, and then letting them refrigerate overnight until you prepare the football deviled eggs. Deviled eggs always taste better cold! Plus it' much harder to make deviled eggs with a warm & soft hard boiled egg.
Make It Quick : If wanted, buy some already hard-boiled eggs at the grocery store and use those instead of making your own.
More Mild Version : Because of the stone ground mustard or dijon mustard, these deviled eggs do have a slight kick to them. Use regular yellow mustard or try using half honey mustard + half yellow mustard instead. My favorite combo is half honey mustard + half dijon mustard.
Peeling Hard Boiled Eggs Tip : I always recommend gently tapping the egg on the side of the sink or the counter, and then peeling the egg under some slow flowing cooler water. I also suggest rinsing off the egg when you're done peeling it, to wash off any small specks of white egg shell on it.

Nutrition