Ball Park Deviled Eggs
The perfect addition to your tailgate party!
Prep
20m
Cook
10m
Wait
10m
| Category: | Appetizers Side Dish |
| Seasons | Spring Summer Autumn |
Ingredients
For
12
Serving(s) Serving size
Ingredients
| 6 Oakdell cage-free eggs, hard-boiled and peeled |
| 3 Tablespoons mayonnaise |
| ½ teaspoon ground mustard |
| 1 Tablespoon ketchup |
| 1 Tablespoon sweet relish |
| ½ teaspoon garlic powder |
| ½ teaspoon onion powder |
| ½ teaspoon white pepper |
| ½ teaspoon salt |
| 1 teaspoon Worcestershire sauce |
| 12 mini hot dogs |
| Finely chopped scallions, for garnish |
| Mustard, for topping |
| Ketchup, for topping |
| Relish, for topping |
Ball Park Deviled Eggs Directions
- Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth.
- Add the mayonnaise, ground mustard, ketchup, relish, garlic powder, onion powder, white pepper, salt, and Worcestershire sauce. Mix until smooth and well combined. Transfer the yolk mixture to a pastry bag or piping bag.
- Heat a small skillet over medium-high heat. Add the mini hot dogs and cook for about 3 minutes, turning occasionally, until heated through and nicely charred.
- Pipe the yolk mixture into each egg white, filling it level with the top. Place a cooked mini hot dog lengthwise on top of the filling. Pipe a strip of the yolk mixture along each side of the hot dog to resemble a hot dog bun.
- Drizzle each mini hot dog with ketchup and mustard in a zigzag pattern. Finish with a sprinkle of scallions and a small spoonful of relish.
