Game-Day Deviled Eggs
A clever chive garnish transforms ham and cheese Deviled Eggs into fun footballs. You could also rearrage the herbs to make the eggs look like basketballs or baseballs, depending on the season.
1 hour, 25 mins
Total cook time
- 12 hard-cooked eggs, peeled,
- ½ cup light mayonnaise,
- 1 tablespoon Dijon mustard,
- ¼ teaspoon black pepper,
- 3 tablespoons finely diced ham,
- 2 tablespoons finely shredded Cheddar cheese,
- Chives for garnish (optional),
Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, mustard and black pepper.
Fold in ham and Cheddar.
Fill whites with yolk mixture. If desired, cut chives into small pieces and arrange on top of eggs so that they resemble a football. Refrigerate for at least 1 hour before serving.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.