Steps
- Place eggs in a small pot, and cover with cold water. Top with a lid and place over high heat. Bring water up to a boil, then remove pot from the heat and let the eggs sit, covered, for 10 minutes. Meanwhile, in a medium bowl, make an ice bath with plenty of ice and water. Place eggs directly from hot water into the ice bath. Peel all 6 eggs and discard the shells.
- Pat the peeled eggs dry, slice in half long-ways to expose the yolk. Gently pop out each yolk into a small bowl. Mash yolks with a fork until no large pieces remain. In a separate small bowl, combine mayonnaise, Dijon mustard, crushed pineapple, and 1 ½ Tbsp Polynesian sauce. Stir until fully combined.
- Pour dressing into mashed yolks little by little until your desired thickness of the egg filling is achieved. Spoon filling into egg white halves.
- Use the bottle of Polynesian sauce to drizzle lace marks, like the lacing on a football. Refrigerate the finished Polynesian Footballs until ready to serve, or up to 6 days.
