Big Game Deviled Eggs


Big Game Deviled Eggs

Everyone loves deviled eggs, and they will shout for joy when they see these tasty little "footballs."

Ingredients

Eggs

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chive
  • Food dye for coloring egg whites (see below)

Optional Toppers

  • chives
  • crabmeat and fresh dill
  • small cooked shrimp and chives
  • smoked salmon
  • capers and chives
  • diced red bell peppers and Italian parsley
  • steamed asparagus tips

Instructions

  1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves. Finely chop remaining 4 white halves.
  2. Mash yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.
  3. Dying Egg Whites: Arrange egg whites in glass jars or tall glasses. For each color, combine 1 cup hot water, 1 tablespoon white vinegar and desired food coloring.
  4. Maroon: 200 drops (2 teaspoons) red + 5 drops yellow + 2 drops black, let sit 5 to 10 minutes.
  5. Blue/Dark Blue: 150 drops (1 1/2 teaspoons) neon blue + 70 drops (1/2 teaspoon + 20 drops) neon purple, let sit 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.
  6. Pour color mixture over egg whites to completely cover. Let stand 2 to 10 minutes to achieve desired color.
  7. Remove colorful egg whites from dye mixture with slotted spoon, pat dry with paper towels.
  8. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Garnish football eggs with chive laces or other toppers, as desired.
  9. Refrigerate until serving.

20 min Prep Time | Yield: 10 servings, 2 halves each

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

Nutritional Information Per Serving Calories: 61 Total Fat: 4 g Saturated fat: 1 g Polyunsaturated fat: 1 g Monounsaturated fat: 1 g Cholesterol: 114 mg Sodium: 121 mg Carbohydrates: 2 g Dietary Fiber: 0 g Protein: 4 g

Vitamin A: 187.9 IU Vitamin D: 25 IU Folate: 14.7 mcg Calcium: 20.3 mg Iron: 0.5 mg Choline: 89.1 mg

Recipe and photo credit (used with permission): The American Egg Board

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