Prepare Egg Filling

Cut eggs in halves (I have found using a cheese slicer works best) and place yolks into a medium-sized bowl. Set eggs whites aside in an egg storage container or on an egg plate. Mash egg yolks with fork until crumbly.

Add 1 large Tablespoon scoop of mayonnaise to the mashed egg yolks.

Add prepared mustard (I like to get artsy and use the squeeze top bottled mustard. Crazy as it may sound, but I make a figure “S” followed by the letter “O”).

Mix all together using a hand mixer.

I don’t have actual measurements when making deviled eggs. I just add mayo and mustard until I get the consistency desired.

If mixture is too thick then add more mayo and mustard (a little at a time until desired consistency).

Filling Egg Whites

To fill the egg whites I use a quart sized baggie. Place the baggie in a glass with the edges folded down over the lip of the glass. Fill yolk mixture into baggie. Remove air and seal. Cut one corner of the bag. Now you are ready to begin piping egg mixture into egg whites.

Toppings or Garnish Recommendations

After all egg whites have been filled it is time to decorate or rather add garnishes. Below are a few recommendations for toppings or garnishes:

Green olives, sliced jalapeno peppers, sprinkle a little Sumac Spice for a unique twist, smoked paprika and or regular paprika (my guys like the smoked paprika) or Fresh Beet Horseradish.

Serve immediately or refrigerate until ready to eat.

Making Game Day Deviled Eggs?!

To make fancy game day deviled eggs you’ll need green onion tops cut into small strips and place them on top of deviled eggs to look like football strings.