Thanksgiving Deviled Eggs
Thanksgiving is a time for family, friends, and delicious food. One dish that often finds its way onto the holiday table is deviled eggs. These tasty bites are not only easy to make but also a crowd-pleaser. With a touch of festive flair, Thanksgiving Deviled Eggs are the perfect appetizer to start your celebration.
Why make this recipe
Thanksgiving Deviled Eggs are a fun twist on the classic recipe. They bring a special holiday vibe to your meal while remaining simple and quick to prepare. The creamy yolk filling, enhanced by the flavors of Dijon mustard and fresh herbs, offers a delightful taste that fits perfectly with the festive atmosphere. Plus, they add color and elegance to your table.
How to make Thanksgiving Deviled Eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh sage leaves for garnish
- Fresh thyme for garnish
- Paprika for sprinkling (optional)
Directions:
- Hard boil the eggs by placing them in a pot of boiling water for 10-12 minutes.
- Remove the eggs and place them in cold water to cool.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with fresh sage and thyme leaves and sprinkle with paprika if desired.
- Serve chilled.
How to serve Thanksgiving Deviled Eggs
Serve Thanksgiving Deviled Eggs on a platter as a delicious appetizer. They can be arranged in a decorative pattern and garnished with extra herbs to make them even more appealing. This dish can also be paired with other appetizers, making it a perfect addition to your Thanksgiving spread.
How to store Thanksgiving Deviled Eggs
If you have leftover deviled eggs, store them in an airtight container in the refrigerator. They can be kept for up to two days. It’s best to add the garnish just before serving to keep the herbs fresh and vibrant.
Tips to make Thanksgiving Deviled Eggs
- Make sure to cool the eggs quickly after boiling to make peeling easier.
- Use a piping bag or ziplock bag to fill the egg whites neatly.
- Feel free to adjust the seasoning based on your taste preference, adding a bit more mustard, or using different herbs.
Variation
You can customize your Thanksgiving Deviled Eggs by adding ingredients like cooked bacon bits, chopped pickles, or even a dash of hot sauce for extra flavor. These variations can make your deviled eggs unique and suited to your guests’ preferences.
FAQs
-
Can I make deviled eggs ahead of time?
Yes, you can prepare the deviled eggs a day before your event. Just keep them covered in the refrigerator. -
What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream as a healthier alternative to mayonnaise. -
Can I use other herbs for garnish?
Absolutely! Fresh chives, dill, or parsley can also be great options for topping your deviled eggs.
Thanksgiving Deviled Eggs
Equipment
- Saucepan
- Mixing bowl
- Fork
- Piping bag (optional)
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground sage
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon cranberry sauce (for garnish)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Preparation
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil over high heat.
- Remove from heat, cover, and let stand for 12 minutes; then cool under cold running water or an ice bath.
- Peel the cooled eggs, slice in half lengthwise, and carefully scoop the yolks into a small bowl.
- Mash the yolks with a fork, then stir in mayonnaise, mustard, vinegar, sage, paprika, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a small dollop of cranberry sauce and a sprinkle of fresh parsley before serving.