Fun and Delicious Football Finger Foods

Fun football finger foods to serve at your partyGame day is right around the corner. Wouldn't it be great to impress your party guests with some cool alternatives to the regular snacks? Food Network and Cooking Channel star Melissa d'Arabian joins Easy Does It host Ereka Vetrini with ideas for fun football finger foods.

Related: 5 foolproof football parties

First, d'Arabian shares her recipe for Ranch Barbecue Deviled Eggs. She says that the recipe is "Super easy, a big crowd pleaser, and you can make it using pantry ingredients."

• Boil eight eggs.
• Separate the egg whites from the yolks.
• To the yolks, add 3 tbsp ranch dressing, 1 tsp Dijon mustard, and 1 tbsp of mayonnaise. Mash until creamy.
• Fill the whites with the yolk.
• Drizzle barbecue sauce on the eggs and top with green onion.

This recipe can be modified in many ways. "A deviled egg is a fantastic canvas. You can go all sorts of different flavor profiles," says d'Arabian. Another option she features is Asian-inspired and includes sesame oil and tuna tartare.

Related: 10 reasons it's great to be a sports fan

For guests who want red meat, d'Arabian suggests making meatballs with different flavors. Variations include barbecue, soy ginger, lemon thyme, Italian, and teriyaki and pineapple.

On the other hand, vegetarian guests (and meat lovers) will enjoy d'Arabian's recipe for Black Bean Nacho Burgers.

• Mash up a 15 ounce can of black beans.
• Add one egg (for binding).
• Mix in 1/3 cup of salsa, 1 chopped scallion, 1/2 cup of cheddar cheese, and 1/2 cup of crushed tortilla chips (d'Arabian recommends the blue corn variety).
• Form the patties and put them in the fridge.
• Cook the patties in a frying pan and serve on buns.

Finally, for guests who love Buffalo wings, party hosts can cook up d'Arabian's recipe for Buffalo Potato Wedges.

• Toss russet potato wedges in olive oil, salt, and pepper.
• Roast at 425 for 35 minutes.
• Mix up the sauce using 1 tbsp of hot sauce, 1 tbsp of ketchup, 1 tbsp of butter, and a pinch of salt.
• Whisk the sauce to combine, then toss with the potato wedges.
• Put the wedges back in the oven for a minute to crisp them up.
• Serve with bleu cheese dressing.

"You're getting a lot of the flavor of the Buffalo wing for less money and fewer calories," says d'Arabian.

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