Thanksgiving Deviled Eggs are the life of the party, bursting with creamy goodness and a touch of tang that dances on your taste buds. Imagine biting into a velvety egg yolk mixture, perfectly seasoned and topped with a sprinkle of paprika, making your mouth water before you even take a nibble. soup that pairs wonderfully with eggs pair your deviled eggs with a pie crust. For more inspiration, check out this lemon cheesecake squares recipe.
Every Thanksgiving, my aunt would whip up these delightful deviled eggs, and they always vanished faster than you could say “more turkey.” The mixture of flavors and textures makes them an irresistible appetizer that brings everyone together around the table in joyful anticipation. delicious appetizer ideas like wontons.
Why You'll Love This Recipe
- Thanksgiving Deviled Eggs are quick to prepare, letting you spend more time with family
- They boast a delightful flavor profile that combines creaminess with a hint of tang
- Their visual appeal adds color to any platter, making them eye-catching
- These versatile bites pair well with various dishes and can be customized easily for different tastes
One memorable Thanksgiving, my cousin tried to sneak away with the last egg—cue family drama over who gets the final bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Eggs: Use large eggs for best results; they yield the perfect creamy filling when boiled.
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Mayonnaise: Opt for full-fat mayonnaise for a richer flavor; trust me, it makes a difference.
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Mustard: A dash of Dijon mustard adds tanginess; feel free to adjust based on your taste preference.
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Paprika: Paprika not only enhances flavor but also gives a beautiful color contrast on top.
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Salt and Pepper: Essential seasonings that elevate the overall taste; don’t skip them!
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Chives or Dill (optional): Fresh herbs add an excellent pop of flavor and color to your deviled eggs.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil the Eggs: Start by placing eggs in a pot and cover them with cold water. Bring to a boil over medium heat and let them simmer for about 9-12 minutes until hard-boiled.
Cool and Peel: Once cooked, transfer eggs to an ice bath for about 5 minutes. This cooling process makes peeling easier; no one likes shell fragments ruining their masterpiece.
Prepare the Filling: Slice each egg in half lengthwise. Scoop out yolks into a bowl and mash them gently with mayonnaise, mustard, salt, and pepper until smooth.
Assemble the Deviled Eggs: Spoon or pipe the yolk mixture back into each egg white half. For an elegant touch, use a piping bag or zip-top bag with the corner snipped off.
Garnish and Serve: Sprinkle paprika generously over each filled egg. Add chopped chives or dill for an extra burst of freshness. Arrange beautifully on a platter and watch them disappear!
Strong social skills required here—you might want to guard these deviled eggs closely as they tend to attract attention!
You Must Know
- Thanksgiving Deviled Eggs are a festive twist on a classic
- These creamy delights bring joy to any gathering, and they’re surprisingly simple to make
- With a touch of paprika and a sprinkle of herbs, they become the star of your holiday table
Perfecting the Cooking Process
Start by boiling the eggs for 10-12 minutes, then plunge them into ice water for perfect peeling. This sequence ensures creamy yolks without any greenish tint.
Add Your Touch
Consider adding ingredients like bacon bits or avocado for an unexpected flavor boost. You can also swap mayo for Greek yogurt for a healthier option while keeping it creamy.
Storing & Reheating
Store leftover deviled eggs in an airtight container in the fridge for up to three days. For best results, enjoy them cold; reheating may alter their texture.
Chef's Helpful Tips
- To avoid overcooking, set a timer when boiling eggs
- Use fresh eggs for easier peeling and enhance flavor with spices like dill or mustard
- Serve on a platter with greens to make them pop!
Sharing this recipe reminds me of last Thanksgiving when my cousin nearly ate all the deviled eggs before dinner. a side dish of parmesan crusted potatoes Everyone was laughing, and I learned to make double the batch next time!
FAQ
Can I prepare Thanksgiving Deviled Eggs ahead of time?
For more inspiration, check out this watermelon feta salad recipe.
Yes, you can prepare them up to two days in advance for convenience.
What can I use instead of mayonnaise?
Greek yogurt is an excellent substitute that adds creaminess without being too heavy.
How do I prevent the yolks from turning green?
Avoid overcooking by timing your boil accurately and cooling them quickly in ice water.
Thanksgiving Deviled Eggs
- Total Time: 27 minutes
- Yield: Makes 12 deviled eggs 1x
Description
Thanksgiving Deviled Eggs are a delightful addition to your holiday feast, offering a creamy, tangy filling that will have everyone coming back for more. Topped with a sprinkle of paprika and fresh herbs, these elegant bites not only look beautiful on your table but also pack a punch of flavor, making them the perfect appetizer for any gathering.
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp paprika (plus extra for garnish)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives or dill (optional)
Instructions
- Boil the eggs in a pot, covering them with cold water. Bring to a boil, then simmer for 10-12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool before peeling.
- Slice each egg in half and scoop out the yolks into a bowl. Mash yolks with mayonnaise, mustard, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into each egg white half.
- Garnish with paprika and chopped herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 186mg
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