Big Game Deviled Eggs
A fun and delicious twist on the classic deviled egg recipe. These Big Game Deviled Eggs are rich, creamy, and topped with bold garnishes, making them a must-have snack for sports events.
Ingredients
- 6 large eggs, hard-boiled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
- Chives or green onions, chopped
- Optional toppings: bacon bits, jalapeños, shredded cheese
Instructions
- Boil eggs for 10 minutes, then cool in ice water.
- Peel and slice eggs in half lengthwise.
- Remove yolks and mash them in a bowl.
- Mix yolks with mayonnaise, mustard, vinegar, salt, and pepper.
- Spoon or pipe filling into egg whites.
- Garnish with paprika, chives, or desired toppings.
- Chill before serving for best flavour.
Notes
- Use older eggs for easier peeling.
- A piping bag makes filling look professional.
- Chill eggs fully before slicing to avoid crumbling.
- Add hot sauce for extra spice.
- Use smoked paprika for a deeper flavour.