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Thanksgiving Deviled Eggs

These easy-to-make Thanksgiving Deviled Eggs bring rich flavor and a festive touch to your holiday table, perfect for using up leftover eggs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 pieces
Course: Appetizer, Starter
Cuisine: American, Holiday
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Use very fresh eggs for better flavor and easier peeling.
  • 3 tablespoons mayonnaise Adjust to your liking for creamier texture.
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh sage leaves for garnish Keep separate until ready to serve.
  • Fresh thyme leaves for garnish Keep separate until ready to serve.
  • Paprika for sprinkling (optional)

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover and remove from heat. Let sit for 12 minutes.
  2. Remove the eggs from the hot water and place them in an ice bath to cool.
  3. Once cooled, peel the eggs and slice them in half lengthwise.
  4. Remove the yolks and place them in a mixing bowl.
  5. Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
Assembly
  1. Fill the egg whites with the yolk mixture using a spoon or piping bag.
  2. Garnish with fresh sage and thyme leaves, and sprinkle with paprika if desired.
Serving
  1. Serve chilled on a festive platter as a starter or appetizer.
  2. Add extra herbs or colorful vegetables around them for decoration.

Notes

If you have leftover deviled eggs, store them in an airtight container in the refrigerator. They should be eaten within 2-3 days for the best taste and freshness. Use Greek yogurt instead of mayonnaise for a lighter option.