Egg Footballs

Egg Footballs


Makes: 20 servings

  • 1 dozen large eggs

  • 2 tablespoons vinegar

  • 1 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1/4 cup sweet pickle relish

  • Salt and pepper

  • 1 loaf pumpernickel bread Paprika

  • 1/2 cup roasted red peppers




In a large saucepan cover eggs with water. Add vinegar and bring to a boil over high heat. Cover saucepan and remove from heat. Let stand 15 minutes. Drain eggs and fill pan with cold water to cool eggs.

Peel and halve eggs. In a food processor, process half of hardboiled eggs at a time to finely chop. Transfer chopped eggs to a large bowl. Add mayonnaise, mustard, pickle relish, and salt and pepper to taste.

Using a football-shaped cookie cutter, cut pumpernickel bread into football shapes. Toast briefly under a broiler, turning once, until lightly toasted and crisp. Cool completely.

Spread each toast with egg mixture. Sprinkle with paprika. Cut roasted red peppers into thin strips and use to decorate toasts to look like footballs.

Cheddar-Beer Soup

Cheddar-Beer Soup