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Best Game Day Loaded Football Deviled Eggs Recipe

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These Game Day Loaded Football-Shaped Deviled Eggs are a touchdown for your taste buds! Creamy, tangy yolk filling loaded with crispy bacon and sharp cheddar, shaped like mini footballs for the ultimate party snack.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup finely shredded sharp cheddar cheese
  • 4 slices crispy bacon, crumbled
  • 2 tablespoons finely chopped chives or green onions
  • 1/4 teaspoon smoked paprika
  • 1–2 tablespoons additional crumbled bacon (for laces)
  • Thin strips of fresh chive (for stitching lines)

Instructions

  1. Hard-boil the eggs: Place 12 eggs in a single layer in a large pot. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. Ice bath: While eggs cook, fill a large bowl with ice and cold water. Transfer eggs to the ice bath and let chill for at least 10 minutes.
  3. Peel and halve the eggs: Gently crack eggs and peel under cool running water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Place 24 egg white halves on a serving platter or baking sheet, cut-side up.
  4. Cook the bacon: Cook 4 slices of bacon in a skillet over medium heat until very crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into fine pieces. Set aside 1-2 tablespoons for laces.
  5. Make the filling: To the bowl with egg yolks, add mayonnaise, Dijon mustard, white vinegar, salt, pepper, and garlic powder. Mash and mix until completely smooth and creamy.
  6. Add the mix-ins: Fold in shredded cheddar cheese, crumbled bacon (reserving some for laces), chopped chives, and smoked paprika. Stir until evenly distributed. Taste and adjust seasoning.
  7. Fill the egg whites: Spoon filling into a piping bag or sturdy zip-top bag. If using a zip-top bag, snip off a corner about 1/2-inch wide. Pipe filling generously into each egg white half, mounding it up slightly.
  8. Shape the footballs: Tear off a 6-inch square of plastic wrap. Place one filled egg half, filling-side down, in the center. Gather corners and twist tightly, gently shaping the egg into an oval football shape. Repeat with all 24 halves.
  9. Chill: Place shaped, plastic-wrapped footballs on a plate or baking sheet and refrigerate for at least 30 minutes.
  10. Unwrap and decorate: Carefully unwrap each football. Arrange on serving platter. Place two small pieces of crumbled bacon in the center of each football. Use a toothpick to lay down thin strips of fresh chive in a stitching pattern over the bacon.

Notes

Use eggs that are at least a week old for easier peeling. The chilling step after shaping is crucial for the footballs to hold their shape. For a lighter version, use half Greek yogurt and half mayonnaise. For vegetarian, omit bacon and add finely chopped pickled jalapeños.

Nutrition

Keywords: deviled eggs, football shaped, game day, loaded, bacon, cheddar, party appetizer, Super Bowl

Find it online: https://prismtaste.com/best-game-day-loaded-football-deviled-eggs-recipe/