Deviled Egg Footballs

 Deviled Egg Footballs


6 large eggs

3 tbsp mayonnaise, plus 2 tbsp for decorating

1 tsp Dijon mustard

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/2 lb applewood smoked bacon (not thick cut)


Bring a large pot of water to a boil. Reduce heat to low and carefully place eggs into the pot using either a large spoon or skimmer.  Return the heat to high and cook eggs for 14 minutes.


After 14 minutes, remove eggs from the pot and place them into a bowl with cold water and ice cubes.


Once the eggs have cooled completely, peel them and cut them lengthwise.  Remove the yolks with a small spoon and place the yolks into a small mixing bowl.  Place the whites onto a plate.


Mash the yolks with a fork and add the mayonnaise, Dijon mustard, garlic powder, salt and pepper.  Mix everything together until smooth.  Place the whites and yolk mixture into the refrigerator.

Cook the slices of bacon on the stove in a large pan until crispy on both sides. This will take 5-7 minutes per side. Drain bacon slices on a plate with paper towels once they are crispy.


When the bacon has cooled and can be handled, cut bacon into small bits.  


Take the plate with the whites and the mixing bowl with the yolk mixture out of the refrigerator.  With a spoon, scoop out the mixture and cover the cavity and the tops of each egg white evenly.  Sprinkle the tops with the bacon bits so the yolk mixture is completely covered. Use your fingers to press the bacon into the yolk mixture.


Spoon remaining 2 tablespoons of mayonnaise into a zip top bag.  Make a small snip with scissors off a corner in the bottom of the bag.  

Pipe a straight line of mayo down the center of the egg lengthwise.  Add 3-4 shorter lines going across the long line to create the laces of the football. Serve.



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