Delicious Thanksgiving deviled eggs served on a festive platter

Thanksgiving Deviled Eggs

ByOlivia Carter
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Why Make This Recipe

Thanksgiving Deviled Eggs are a delicious twist on the classic appetizer. They add a festive touch to any holiday gathering. With the freshness of sage and thyme, these eggs are not only colorful but also flavorful. They are easy to make and offer a nice change from traditional holiday dishes. Plus, they are perfect for both kids and adults, making them a hit at any Thanksgiving table.

How to Make Thanksgiving Deviled Eggs

Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Paprika for garnish

Directions:

  1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then cool in ice water.
  2. Peel the eggs and slice them in half lengthwise.
  3. Remove the yolks and place them in a bowl.
  4. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
  5. Stir in the chopped sage and thyme.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Sprinkle with paprika before serving.

How to Serve Thanksgiving Deviled Eggs

Serve Thanksgiving Deviled Eggs on a large platter as an appetizer before the main meal. You can arrange them neatly for a polished look or place them in a fun pattern. They are best served chilled, so keep them in the fridge until your guests arrive.

How to Store Thanksgiving Deviled Eggs

If you have any leftovers, store the deviled eggs in an airtight container in the refrigerator. They are best consumed within 2 days for the best flavor and texture.

Tips to Make Thanksgiving Deviled Eggs

  • For a smoother filling, be sure to mash the yolks thoroughly.
  • Use a piping bag for a more decorative presentation if you want to impress your guests.
  • Feel free to adjust the herbs according to your taste preferences; dill or chives can also be delicious choices.

Variation

You can add a hint of sweetness by mixing in a small amount of finely chopped pickles or relish to the yolk mixture. Another variation is to sprinkle crumbled bacon on top for extra flavor and crunch.

FAQs

Can I make Thanksgiving Deviled Eggs ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving for the best texture.

What can I use instead of mayonnaise?
You can substitute Greek yogurt for a healthier option. It adds creaminess and a little tang.

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but reduce the amount as dried herbs are more potent. About one teaspoon of dried sage and thyme should work well.

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Thanksgiving Deviled Eggs

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious twist on the classic deviled eggs, featuring fresh herbs for a festive touch.

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Paprika for garnish

Instructions

  1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat, letting sit for 12 minutes, then cool in ice water.
  2. Peel the eggs and slice them in half lengthwise.
  3. Remove the yolks and place them in a bowl.
  4. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
  5. Stir in the chopped sage and thyme.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Sprinkle with paprika before serving.

Notes

For smoother filling, mash yolks thoroughly. Use a piping bag for decoration if desired. You can also substitute Greek yogurt for mayonnaise.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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