Deviled Eggs Quarter Finals - Four Winning Recipes

Deviled eggs are a staple among parties and tailgates alike. Choose your favorite among these four recipes or make them all! Thank you Eggland's Best for the recipes.

• Each recipe:
  • Yield: 24 servings
  • Prep time: 15 min
  • Total time: 15 min.

Football Deviled Eggs

Ingredients

• 12 large Braswell Family Farms eggs, hard-boiled and peeled
• 2/3 cup mayonnaise
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• chives for garnish (optional)

Directions

1. Cut eggs in half lengthwise, and remove the yolks.  Mash yolks with a fork and add mayonnaise, mustard, salt, and pepper. 
2. Put the yolk mixture into a plastic zip-top bag and snip the end off one corner.
3. Pipe the mixture into the whites.
4. Create football laces by slicing chives and pressing them into the deviled egg mixture. 

Coaches Deviled Eggs

Ingredients

• 24 large Braswell Family Farms eggs, hard-boiled and peeled
• 3/4 cup mayonnaise
• 2 tablespoons horseradish
• 1 teaspoon onion powder
• 1 teaspoon mustard
• 1 teaspoon black pepper
• 10 slices bacon, crisp cooked and crumbled

Directions

1. Remove yolk center and mix yolks and remaining ingredients excluding bacon in medium bowl until creamy.
2. Fold in bacon and pipe mixture into empty egg white halves

Maple Sausage Breakfast Deviled Eggs

Ingredients

• 12 large Braswell Family Farms eggs, hard-boiled and peeled
• 8 maple sausage links
• 1/4 cup + 2 tablespoons mayonnaise
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• Chives, finely chopped

Directions

1. Cut each hard-boiled egg in half lengthwise, and place the yolks into a food processor.
2. Add 3 very finely chopped cooked sausage links to the food processor along with the mayonnaise, syrup, mustard, and pepper. Puree until very smooth.
3. Pipe the mixture into the whites.
4. Garnish with chives and slices of the reserved sausage links.

Buffalo Deviled Eggs

Ingredients

• 12 large Braswell Family Farms eggs, hard-boiled and peeled
• 2 tablespoons fat-free cream cheese
• 1/3 cup low-fat mayonnaise
• ½ teaspoon Texas Pete or hot sauce of choice
• Pinch of cayenne pepper
• 2 tablespoons mustard 
• 1 tablespoon white wine vinegar
• 2 teaspoons Worcestershire sauce 
• 1/3 cup blue cheese
• ¼ cup red onion, minced
• Chili powder, to garnish
• 2 tablespoons chopped cilantro

Directions

1. Remove all the yolks from the hard-boiled eggs and transfer them to a large mixing bowl.
2. Stir in the cream cheese, mayo, hot sauce, ground cayenne pepper, mustard, white wine vinegar, and Worcestershire sauce.
3. Pipe the mixture into the whites.
4. Garnish with blue cheese, red onion, chili powder, and cilantro.