Football Deviled Eggs

Football Deviled Eggs

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 large hard cooked eggs, peeled and cut lengthwise
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon sweet pickle relish
  • 2 teaspoons spicy brown mustard
  • Salt and pepper to taste
  • Shredded kale
  • Chives

Directions

  1. Using food processor S-blade, process egg yolks, mayonnaise, mustard, pickle relish, salt and pepper until smooth.
  2. Pipe yolk mixture into each egg white half.

Test Kitchen Tip: To create Football Deviled Eggs, top the eggs with chives to create the “laces” of a football. Trim the chives so you have one long piece and three short pieces. Place the longest chive lengthwise across the center of the deviled egg. Then, evenly place three short chives perpendicular to the first. Press down slightly to make sure they stick to the egg. Use chopped kale to create a grassy bed for the eggs that will remind everyone of a true field and prevent the eggs from falling over or sliding.

Serves: 6-12

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