These football deviled eggs are inspired by a Sand & Sisel Blog Post. But I added my own spin.
Take your peeled hard boiled eggs. In a bowl or pot, add 1/2 teaspoon of brown icing color to 2 inches of hot water. Mix to dissolve. Gently add the peeled eggs to the brown colored water an shake the pot to coat the eggs. Allow them to sit for at least 5 minutes, shaking a few times.
Slice and scoop yolk.
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Use mayo in a icing bag with a small rounded tip for the laces.