Game Day Deviled Eggs
Game day snacks should be easy to make, fun to serve, and gone fast, and this platter checks every box. These deviled eggs are creamy, tangy, and topped for a crowd, so they feel just right for sharing with friends and family.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Serving platter
- 1 Spoon or piping bag for filling
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- 0.125 tsp salt or to taste
- 0.125 tsp black pepper or to taste
- 0.5 tsp paprika for garnish
- 1 tbsp fresh chives or parsley chopped, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil, then lower the heat and simmer until cooked through. Move the eggs to an ice bath so they cool quickly.
- Once the eggs are cool, peel them carefully and slice each one in half lengthwise. Set the whites on a serving platter and place the yolks in a bowl.
- Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until the mixture is smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the yolk mixture back into the egg white halves. Keep the tops neat so the platter looks polished and inviting.
- Finish with a light dusting of paprika and a sprinkle of chopped herbs. Serve chilled for the best flavor and texture.
Notes
Use eggs that are a few days old if you can, since they tend to peel more easily. For the cleanest look, chill the eggs before filling them, and use a piping bag or zip-top bag for a more decorative finish.
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving, and do not reheat them. If you want to make them ahead, store the filling and whites separately, then assemble just before serving.