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Vandaled Eggs

By Danielle Nebeker

"Vandaled Eggs" put a new twist on a Thanksgiving classic. The eggs are boiled to perfection, shelled, and sliced in half lengthwise. Next the filling is created by combining hearty egg yolks with tangy mustard, creamy mayonnaise, and the perfect blend of spices until silky smooth. Put the two together and add a touch of paprika and ground pepper to the top to create a mouthwatering side dish that goes great with any Thanksgiving main course. Their smooth and velvety texture invites you in and their unique flavor keeps you coming back for more, just like a true Vandal. The fluffy filling showcases golden Vandal pride and is sure to please palates of all ages - it's hard to take just one! Once your guests have tasted your “Vandaled Eggs,” you will know you have scored.

Yield: 48 portions
Portion: 1 Vandaled Egg


  • 2 dozen large eggs 
  • 1 Tbsp. yellow mustard 
  • 1 ½ c. Best Foods mayonnaise 
  • ½ tsp salt 
  • ½ tsp celery salt 
  • ½ tsp dill weed 
  • 1 Tbsp. dried chives 
  • 1 tsp paprika 
  • 1 tsp ground pepper


Place eggs in a large pot with a pinch of salt and cover with water. Place on the stove on high until water begins to boil. Turn heat to medium-high and gently boil for 12 minutes. Drain the eggs and soak in cool water for 5 minutes. Peel each egg and cut in half lengthwise. Place each egg yolk into a bowl.

When all the yolks are gathered, mash them with a fork. Add mustard and mayonnaise to the yolks and stir until well blended. Add salt, celery salt, dill weed and dried chives, and stir until well blended. Place egg yolk mixture into a plastic baggie and cut tip of baggie. Squeeze egg yolk mixture into center of egg whites.

Sprinkle with paprika and ground pepper and cool in refrigerator before serving.

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