Deviled or stuffed eggs are always a favorite around our house with family and friends. With a little extra attention and addition of some sliced chives, these little bites of goodness were transformed into Game Day Eggs.
7 eggs, boiled and cut in half, yellow removed
1 - 2 t. Grey Poupon Country Dijon Mustard
2 - 3 T. Duke's mayonnaise
2 T. sweet pickle relish
salt and pepper if desired
fresh chives
Most egg plates have room for a dozen egg halves. I always boil an extra egg or two when I make deviled eggs. There may be the occasional egg that doesn't peel so good and can end up looked pretty ragged. Plus, I want to make sure I have plenty of filling. So after you have chosen the egg white halves that you think look best, chop up the remaining whites very finely to mix in with the filling mixture.
In a small bowl, mix the yolks, remaining whites, mustard, mayo and pickle relish. You may need to add a little extra mayo to have a smooth filling. Taste before adding salt. Sometimes the briny taste of the relish will give you all the salt flavor needed.
Carefully spoon mixture evenly into egg whites. Using the back of a spoon, carefully flatten the mixture to cover most of the white. Cut chives into strips to simulate football lacings.
Refrigerate until ready to serve.
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