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Football Deviled Eggs

chef Laya
Easy Football Deviled Eggs with a creamy mayonnaise and Dijon mustard filling, crispy bacon footballs, and chive or mayonnaise laces. This festive game-day appetizer is perfect for Super Bowl parties, tailgates, football watch parties, and potlucks.
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Prepr Time 25 minutes
Cooking Time 12 minutes
ToTal Time 37 minutes
Type of plate Appetizer
kitchen American
Serving 8

Ingredients
  

For the hard-boiled eggs

  • 12 large eggs
  • Ice for an ice bath
  • For the deviled egg filling
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pickle juice or apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon smoked paprika or regular paprika

For football decorations

  • 6 slices bacon cooked until crisp
  • 8 to 10 fresh chives cut into short pieces
  • 2 tablespoons mayonnaise optional, for piped football laces
  • Smoked paprika optional, for garnish

Instructions
 

  • Boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat. Cover the saucepan, turn off the heat, and let eggs stand for 10 to 12 minutes.
  • Cool and peel: Transfer eggs to an ice bath for at least 5 minutes. Peel the eggs, then slice each egg in half lengthwise.
  • Remove yolks: Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
  • Make the filling: Mash the yolks with a fork until fine. Add mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, pepper, and paprika. Stir until smooth and creamy.
  • Fill the eggs: Transfer the filling to a piping bag or zip-top bag with one corner snipped off. Pipe the filling into the egg white halves.
  • Make football decorations: Cut or break cooked bacon into small oval-shaped pieces. Place one bacon piece on top of each deviled egg.
  • Add the laces: Use short pieces of chives to make football laces, or pipe thin mayonnaise lines across the bacon pieces. Sprinkle lightly with paprika if desired.
  • Chill and serve: Refrigerate the football deviled eggs until ready to serve. Keep chilled until serving time.

Notes

  • For the smoothest filling, use room-temperature mayonnaise and mash the egg yolks very well before mixing.
  • You can hard-boil the eggs up to 1 day in advance. Store peeled whites and filling separately, then assemble before serving.
  • Refrigerate prepared deviled eggs promptly and do not leave them at room temperature for more than 2 hours.
  • FDA guidance says hard-cooked eggs should be used within 1 week of cooking when refrigerated at 40°F or below; leftover cooked egg dishes should be used within 3 to 4 days.fda+1
  • Use bacon and chives for a simple football look, or pipe mayonnaise laces for brighter white details.
  • For spicy deviled eggs, add diced jalapeños, hot sauce, cayenne pepper, or pepper Jack cheese to the filling.