Appetizer
Game Day Deviled Eggs Trio
Game day just got tastier!
Yields 6 Servings
Prep + Chill Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Deviled Eggs Trio featuring Buffalo Ranch, Chili-Inspired, and Jalapeño Popper. Perfect for your next football tailgate or upcoming event!
Ingredients
Eggs
- 12 Large Rosemary Farm Eggs
- 3 Tbsp mayonnaise
- 1 tsp buffalo sauce
- 2 Tbsp sour cream
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp vinegar
- 1/4 tsp chili powder
- 1/4 tsp paprika
- Cayenne powder, to taste
- 1 Tbsp cream cheese, room temperature
- 1 Tbsp picked jalapeño juice
- 1/2 tsp Dijon mustard
- 1/4 tsp onion powder
Garnish
- 1 Tbsp parsley
- 1 Tbsp chili powder
- 1 Tbsp shredded cheddar cheese
- 1 Tbsp thin jalapeño slices
Instructions
- Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).
- Crack egg shells and carefully peel under cool running water, dry.
- Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).
Buffalo Ranch
1. To one bowl, mash yolks with 1 tbsp mayo, buffalo sauce, 1 tbsp sour cream, onion powder, parsley, and garlic powder.
2. Pipe the yolk mixtures into the egg whites. Garnish with parsley.
Chili Inspired
1. To another bowl, mash yolks with 2 tbsp mayo, ½ tsp vinegar, chili powder, paprika, cayenne.
2. Pipe the yolk mixtures into the egg whites. Garnish with chili powder and shredded cheddar cheese.
Jalapeño Popper
1. To another bowl, mash yolks with cream cheese, 1 tbsp sour cream, pickled jalapeno juice, Dijon mustard, and onion powder.
2. Pipe the yolk mixtures into the egg whites. Garnish with thin jalapeño slices.
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