Thanksgiving Deviled Eggs
These Thanksgiving Deviled Eggs offer a festive twist on a classic appetizer, blending creamy yolks with savory herbs and a hint of holiday spice for a perfect seasonal starter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 deviled egg halves
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Chopped pecans, for garnish (optional)
- Dried cranberries, for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes.
- Drain hot water and transfer eggs to a bowl of ice water; let cool completely.
- Peel the eggs and slice each in half lengthwise.
- Remove yolks and place them in a bowl; mash with a fork until smooth.
- Add mayonnaise, Dijon mustard, apple cider vinegar, sage, smoked paprika, salt, and pepper to the yolks; mix until creamy and well combined.
- Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Garnish with chopped pecans and dried cranberries if desired for added texture and festive flair.
- Refrigerate until ready to serve.
Notes
For an extra festive touch, try sprinkling the deviled eggs with a pinch of cinnamon or serving them with a side of cranberry sauce.
Find it online: https://seasonedrecipe.com/thanksgiving-deviled-eggs/