Football Deviled Eggs


12 eggs

1/3 cup mayonnaise

2 Tbsp yellow mustard

1 bunch chives, cit into small pieces


Place eggs in a pan and add enough cool water to cover the eggs by at least 1 inch over the tops. Bring to a boil, let boil for about 1 minute. Remove from heat, cover and let sit for 15 minutes. Pour out hot water and run cool water over eggs. When cooled, peel and slice eggs in half lengthwise and remove yolks to a small bowl. Add 1/3 cup mayonnaise and 2 tablespoons of yellow mustard. Using a dinner fork, mash egg yolks and mix well. Add salt and pepper to taste. Spoon into the white egg halves. Arrange chives to appear as football lacing.

Makes 24.
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