FOOTBALL-SHAPED DEVILED EGGS WITH TURKEY BACON CRUST & CHIVE “FIELD”

FOOTBALL SHAPED DEVILED EGGS that are clutch for the Super Bowl!

A playful but polished take on deviled eggs for game day. Creamy yolk filling is shaped into tiny footballs, rolled in crisp turkey bacon, sliced cleanly in half, and nestled into classic egg whites. Finished with piped cream cheese stitches and a scatter of chives that nods to the football field on TV. They’re creamy, crisp, and playful. Bring them to the table and watch them disappear faster than the first quarter!

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FOOTBALL-SHAPED DEVILED EGGS WITH TURKEY BACON CRUST & CHIVE “FIELD”

Yield: 10 Deviled Egg Halves

Author: Michelle Williams

Prep time: 25 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 H & 10 M

These football deviled eggs are an easy, make-ahead Super Bowl appetizer with a polished twist. The crispy turkey bacon, piped stitches, and a chive “field” that makes them as fun to serve as they are to eat. Bring them to the table and watch them disappear faster than the first quarter.

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Ingredients

FOR THE EGGS

• Large Eggs (5)
• Mayonnaise (3 tablespoons)
• Dijon Mustard (1 teaspoon)
• Lemon Juice (½ teaspoon)
• Cream Cheese (2 teaspoons, softened)
• Kosher Salt (to taste)
• Freshly Ground Black Pepper (to taste)

FOR THE TOPPINGS

• Turkey Bacon (3 slices)
• Cream Cheese (1½ to 2 tablespoons, softened)
• Milk (1 teaspoon, as needed for piping)
• Fresh Chives (2 to 3 tablespoons, finely sliced)

KITCHEN TOOLS

• Saucepan + Lid
• Mixing Bowls
• Small Sieve
• Baking Sheet
• Parchment Paper
• Sharp Knife
• Teaspoons (2, for shaping)
• Piping Bag or Zip-Top Bag (for piping the football stitches)
• Serving Platter

Instructions

TO HARD BOIL THE EGGS.

1. Preheat your oven to 400º (this is warming for your turkey bacon).
2. Place the eggs in a saucepan and cover with cold water. The water should sit about 1 inch above the eggs. Bring to a boil, then cover, remove from heat, and let sit for ten to 11 minutes.
3. Transfer to an ice bath and let sit untouched for 2-3 minutes. Then peel.
4. Slice the eggs in half lengthwise and separate the yolks from the egg whites. Add the egg yolks to the sieve over a bowl.

TO MAKE YOUR EGG YOLK FILLING.

1. Use the back of a spoon to press the egg yolk through the sieve and into a bowl below it. Scrape the underside of the sieve into the bowl when you are done.
2. Mix in the mayonnaise, dijon mustard, lemon juice, softened cream cheese, salt, and pepper. The filling should be smooth, thick, and moldable. (if you need it to harden more, refrigerate for 15 minutes or freeze for 7 minutes)

PIVOT FOR A SECOND TO GET THE TURKEY BACON BAKING.

1. Place the turkey bacon on a parchment-lined baking sheet and bake until fully crisp, about 15 minutes making sure to flip them once half way through. Let cool completely, then finely chop into small crumbs. Set aside.

TO MAKE YOUR FOOTBALLS.

1. Using two teaspoons, shape the yolk mixture into small ovals by passing it back and forth between the spoons to form a football shape (this method is called "cannelle"). Place them on a parchment-lined plate and refrigerate for fifteen to twenty minutes, until firm(er).
2. Once chilled, gently roll each football in the chopped turkey bacon, pressing lightly to coat evenly. Use a sharp knife to slice each football cleanly in half width-wise.
3. In a small bowl, mix the softened cream cheese with just enough milk to make it pipeable but still structured. Transfer to a piping bag or zip-top bag with a tiny snip. Pipe one long line across the center of your football with 3-4 short horizontal lines going across it to resemble football laces.

TO ASSEMBLE YOUR FOOTBALL DEVILED EGGS.

1. Place your sliced chives in a small bowl. Dip the cut side of your egg white into it and then place your egg white onto your serving plate. The sliced chives will mimic a grassy field.
2. Nestle each turkey bacon–coated yolk half into the prepared egg whites. Chill until ready to serve. Serve cold or just slightly cool for the cleanest presentation.

Notes

• The cream cheese in the filling gives structure without muting that classic deviled egg flavor.
• Shaping with spoons (à la cannelle) helps make smooth, uniform mini footballs while keeping your hands clean.

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