Deviled Egg Footballs


We have the perfect bacon flavor for these!


  • 6 hard boiled eggs
  • 1/3 cup mayonnaise plus 1 tablespoon for decoration
  • 1/2 tsp yellow mustard
  • 1 tsp sweet pickle juice
  • 1 pinch salt
  • 5 slices cooked Hermann Wurst Haus bacon finely chopped 


  • Cut hard boiled eggs in half lengthwise.
  • Remove the yolks and crumble them in a bowl.
  • Add 1/3 cup mayonnaise, mustard, pickle juice and salt. Stir until smooth and creamy.
  • Equally dived the filling between the 12 egg halves, spreading the filling in an even layer over top of the egg, leaving about an 1/8th of an inch border around the edge of the egg.
  • Sprinkle bacon over top and use your fingers to press the bacon into football shape. 
  • Spoon remaining 1 tablespoon of mayonnaise into a small zip top bag. Snip off the tip leaving a small opening.
  • Pipe a straight line of mayonnaise down the center, going lengthwise, of each egg.
  • Add 3-4 short lines of mayonnaise going across the long line to create the football laces. 
  • Serve and enjoy!
Tried this recipe?Let us know how it was!

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